Description
A vibrant and flavorful pasta salad packed with grilled vegetables, perfect for picnics, potlucks, or a healthy weeknight meal.
Ingredients
Units
Scale
- 12 oz pasta (rotini or penne)
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- Preheat a grill or grill pan over medium-high heat.
- Toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, salt, and pepper.
- Grill the vegetables for 3–4 minutes per side until charred and tender. Let cool slightly, then chop into bite-sized pieces.
- In a large bowl, combine the cooked pasta, grilled vegetables, cherry tomatoes, and basil.
- Whisk together remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper. Pour over the salad and toss to coat.
- Top with grated Parmesan cheese if using. Chill for at least 30 minutes before serving for best flavor.
Notes
- Feel free to add other grilled veggies like asparagus or eggplant.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- This salad holds up well and can be made a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg