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Best Pasta Salad with Grilled Veggies

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  • Author: simplemealsbykim
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
  2. Preheat a grill or grill pan over medium-high heat.
  3. Toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, salt, and pepper.
  4. Grill the vegetables for 3–4 minutes per side until charred and tender. Let cool slightly, then chop into bite-sized pieces.
  5. In a large bowl, combine the cooked pasta, grilled vegetables, cherry tomatoes, and basil.
  6. Whisk together remaining olive oil, balsamic vinegar, garlic powder, salt, and pepper. Pour over the salad and toss to coat.
  7. 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