Best 3 Pasta Salad With Grilled Vegetables Recipes

Indulge in the vibrant flavors and textures of our delectable pasta salad with grilled vegetables. This refreshing dish combines perfectly cooked pasta, an array of grilled vegetables, and a tangy vinaigrette dressing. It's a symphony of colors and flavors, perfect for summer gatherings, potlucks, or a light and healthy meal. With variations including a classic vinaigrette dressing, a creamy pesto sauce, and a tangy sun-dried tomato dressing, this pasta salad offers a versatile culinary experience. Whether you prefer grilled zucchini, bell peppers, or mushrooms, our recipes cater to diverse preferences.

**Classic Vinaigrette Dressing:**
This timeless dressing combines olive oil, red wine vinegar, Dijon mustard, and a touch of herbs for a balanced and flavorful addition to the pasta salad.

**Creamy Pesto Sauce:**
For a rich and aromatic twist, our creamy pesto sauce is made with fresh basil, pine nuts, Parmesan cheese, and olive oil. It coats the pasta and vegetables in a luscious green sauce that elevates the dish to a gourmet level.

**Tangy Sun-Dried Tomato Dressing:**
If you enjoy bold and tangy flavors, our sun-dried tomato dressing is a must-try. Made with sun-dried tomatoes, capers, and a hint of garlic, this dressing adds a Mediterranean flair to the pasta salad.

No matter your preference, these recipes ensure a delightful and satisfying pasta salad experience. So gather your ingredients, fire up the grill, and prepare to savor this colorful and flavorful dish.

Here are our top 3 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

Ingredients

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.)

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

Ingredients

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.

PASTA SALAD WITH GRILLED VEGETABLES

Pasta Salad With Grilled Vegetables image

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

Provided by Dancer

Categories Vegetable

Time 38m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons red wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
2 teaspoons extra virgin olive oil
3 ripe tomatoes, cut in 1/4-inch chunks
olive oil nonstick cooking spray
1 large red bell pepper, cored and quartered
2 medium zucchini, halved lengthwise (about 8 oz each)
1 medium yellow squash, halved lengthwise (about 8 oz each)
1 large red onion, sliced 1/2-inch thick
4 cups uncooked bow tie pasta, cooked according to directions,drained and rinsed,with running cold water
1/2 cup chopped fresh basil leaf

Steps:

Whisk Dressing ingredients in a large bowl.
Stir in tomatoes and let stand at least 20 minutes to extract juices.
Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
Spray vegetables with cooking spray.
Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
Remove to a cutting board.
Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
Add to bowl along with pasta.
Toss to mix and coat.
Serve at room temperature.

Nutrition Facts : Calories 119.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 16, Sodium 232.3, Carbohydrate 20.8, Fiber 2.7, Sugar 5.1, Protein 4.5

Tips:

Choose the right pasta: Short pasta shapes like penne, rotini, or shells work best for pasta salad. They hold the sauce and vegetables well.

Cook the pasta al dente: This means cooking the pasta until it is just tender but still has a slight bite to it. Overcooked pasta will be mushy and won't hold its shape in the salad.

Grill the vegetables: Grilling the vegetables gives them a smoky flavor and caramelizes them slightly. This will enhance the flavor of the pasta salad.

Use a flavorful dressing: The dressing is what brings all the flavors of the pasta salad together. Use a dressing that is light and flavorful, such as a vinaigrette or pesto.

Add some fresh herbs: Fresh herbs, such as basil, parsley, or oregano, will brighten up the flavor of the pasta salad and make it more refreshing.

Chill the salad before serving: This will allow the flavors to meld and the salad to become more refreshing.

Conclusion:

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