Best 5 Grilled Veggie Pasta Salad Recipes

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**Grilled Veggie Pasta Salad: A Symphony of Flavors in Every Bite**

When the sun is shining and the air is warm, there's nothing quite like a grilled veggie pasta salad to hit the spot. This vibrant and flavorful dish is a perfect balance of grilled vegetables, tender pasta, and a zesty dressing. With its medley of colors and textures, it's a feast for the eyes and the taste buds. And the best part? It's incredibly easy to make, making it a go-to recipe for busy weeknights or laid-back summer gatherings.

Our grilled veggie pasta salad features an array of vegetables that get their smoky flavor from the grill. Zucchini, bell peppers, and mushrooms are just a few of the options you can choose from, depending on your preference. The vegetables are tossed with a simple marinade of olive oil, herbs, and spices before being grilled to perfection. Once the vegetables are done, they're combined with cooked pasta, a tangy dressing, and a sprinkle of fresh herbs.

This recipe also includes variations to cater to different dietary preferences and tastes. For a vegan version, you can substitute the cheese with a plant-based alternative. If you're looking for a gluten-free option, simply use gluten-free pasta. And if you like a little heat, feel free to add a pinch of red pepper flakes to the dressing.

With its delightful combination of grilled vegetables, tender pasta, and a zesty dressing, this grilled veggie pasta salad is sure to be a hit at your next BBQ or potluck. Gather your ingredients, fire up the grill, and let's get cooking!

Here are our top 5 tried and tested recipes!

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad With Grilled Vegetables image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

GRILLED VEGGIE PASTA SALAD



Grilled Veggie Pasta Salad image

Make and share this Grilled Veggie Pasta Salad recipe from Food.com.

Provided by jovigirl

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 17

1/3 cup white wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup extra virgin olive oil
3 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2 sweet red peppers, cored, seeded and cut into 1-inch-wide strips
2 sweet green bell peppers, cored, seeded and cut into 1-inch-wide strips
2 medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 medium summer squash, cut lengthwise into 1/2-inch-thick slices
1 large red onion, peeled and cut into 1/2-inch-thick wedges
3 medium tomatoes, cored and halved crosswise
1 lb dried linguine, cooked following package directions
1/4 cup firmly packed fresh basil, rinsed, dried and cut into thin strips
1/2 lb fresh mozzarella cheese, cut into 1/4-inch-thick slices

Steps:

  • Dressing: In medium-size bowl, whisk together vinegar, mustard, salt and pepper. Drizzle in the olive oil, whisking until oil is thoroughly incorporated. Stir in garlic, thyme and oregano. Set aside half of the dressing for the pasta.
  • Vegetables and Pasta: Prepare outdoor grill with hot coals or heat gas grill. Lightly brush grill grid with vegetable oil. Generously brush peppers, zucchini, squash, onion and tomatoes with some of the remaining dressing.
  • Working in batches, grill the vegetables about 3 minutes per side or until fork-tender, about 18 minutes total. Brush the vegetables with additional dressing halfway through the grilling. Remove the vegetables from the grill and keep warm.
  • In large bowl or on serving platter, toss together cooked pasta with reserved half of dressing and any remaining dressing used for grilling vegetables. Toss in basil and mozzarella cheese. Arrange grilled vegetables over top. Serve warm or at room temperature.

Nutrition Facts : Calories 668.1, Fat 34.2, SaturatedFat 8.6, Cholesterol 29.9, Sodium 564.1, Carbohydrate 71, Fiber 6.4, Sugar 9, Protein 21.2

GRILLED SUMMER VEGETABLE PASTA



Grilled Summer Vegetable Pasta image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
  • While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
  • Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
  • Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

TUSCAN PASTA SALAD WITH GRILLED VEGETABLES



Tuscan Pasta Salad with Grilled Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 small head radicchio, halved lengthwise and cored
2 bulbs fennel, cored and cut into wedges, plus 1/4 cup chopped fronds
6 baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces Parmesan cheese, shaved

Steps:

  • Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio and 6 minutes for the fennel. Let cool, then cut into small pieces.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water; shake off the excess. Transfer to a large bowl.
  • Add the grilled vegetables and cannellini beans to the pasta; toss well. Add the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt and pepper to taste; toss. Add the Parmesan and fennel fronds and toss gently.

GRILLED VEGGIE-PASTA SALAD



Grilled Veggie-Pasta Salad image

Three ingredients to dinner? Sounds too good to be true, but it is!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h35m

Number Of Ingredients 3

2/3 cup Italian dressing
4 cups fresh vegetables, 1-inch pieces
1 package (12 ounces) farfalle (bow-tie) pasta

Steps:

  • Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
  • Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
  • While vegetables are grilling, cook and drain pasta as directed on package.
  • Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

Nutrition Facts : Calories 345, Carbohydrate 54 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg

Tips:

  • Use fresh, seasonal vegetables. This will ensure that your pasta salad is packed with flavor and nutrients.
  • Grill the vegetables before adding them to the salad. This will give them a smoky, charred flavor that will complement the other ingredients.
  • Make sure the pasta is cooked al dente. This means that it should be cooked through but still have a slight bite to it.
  • Use a variety of cheeses in your salad. This will add different flavors and textures to the dish.
  • Don't be afraid to experiment with different dressings. There are many different ways to dress a pasta salad, so find one that you like and go for it!

Conclusion:

Grilled veggie pasta salad is a delicious, healthy, and easy-to-make dish that is perfect for a summer cookout or picnic. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a grilled veggie pasta salad recipe that everyone will enjoy.

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