Grilled Vegetable Pasta Salad
Grilled Vegetable Pasta Salad is a vibrant, flavorful dish that perfectly complements any summer gathering. This easy-to-make salad features tender grilled vegetables mixed with al dente pasta and a zesty balsamic dressing, creating a delightful explosion of flavors in every bite. Ideal for picnics, potlucks, or as a delicious side dish, this salad will impress your guests and brighten up your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
- 8 oz rotini pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, sliced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- ¼ cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot. Cook the rotini according to package instructions until al dente. Drain and rinse under cold water.
- Preheat grill or grill pan over medium-high heat. Toss bell peppers, zucchini, red onion, and cherry tomatoes in olive oil, salt, and pepper. Grill until tender with char marks.
- Whisk together balsamic vinegar, remaining olive oil, salt, pepper, and chopped basil in a small bowl.
- In a large bowl, mix the cooked pasta with grilled vegetables. Pour dressing over and toss to coat evenly.
- Transfer to a serving platter or individual bowls; garnish with additional basil.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Swap out seasonal veggies like asparagus or eggplant for variety. Add nuts or crumbled feta cheese for extra texture. For optimal freshness, consume within three days.