Simply Grilled Vegetable Pasta Salad Recipe

Simply Grilled Vegetable Pasta Salad Recipe

We got our hands dirty with our very first garden. Being gardening newbies is fun — multiple trips to the nursery for supplies, brand new gardening hats and our recent zen-like acceptance of weeds.

So far, our most successful crop is basil (like, seriously successful). It’s practically coming out of our ears. (By the way, do you want some basil?) Tomatoes are showing promise, but right now we’re in a how-may-ways-can-we-use-basil-today kind of mood.

This pasta salad fits the bill. It’s incredibly simple.

Perfect summer food. Simply grilled veggies, curly pasta and a lemony-basil dressing.

Lightly seasoned vegetables are grilled just enough so they’re still crisp, but long enough to char the edges. Then, we add them to extra curly pasta and toss everything with a lemony-basil dressing.

Simply Grilled Vegetable Pasta Salad Recipe

I fell in love with it immediately, but Adam thinks it’s best eaten at room temperature. So this is perfect for picnics or barbecues. You could even toss some grilled chicken or shrimp on top.

Simply Grilled Vegetable Pasta Salad Recipe

This really is perfect summer food. Light, crisp veggies a little bit of pasta and a fresh dressing. We just love it.

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5.0 from 1 reviews
Grilled Vegetable Pasta Salad Recipe
 
Prep time
Cook time
Total time
 
Lightly seasoned vegetables are grilled just enough so they're still crisp, but long enough to char the edges are tossed with extra curly pasta and a lemony-basil dressing. This is perfect summer food -- enjoy warm or at room temperature.

What You Need to Know: This can be prepared up to 8 hours ahead. Just cover and refrigerate. Then, bring to room temperature or warm before serving. The longer the salad sits, the basil will loose some of its bright green color. It sill tastes delicious.

Special Equipment: Grill pan or barbecue.
Created By:
Yield: 6 (1 1/2 cup) servings
You Will Need
  • 2 medium zucchini, sliced into long 1/4-inch strips
  • 1 red onion, sliced into 1/4-inch rings
  • 2 bell peppers, seeds removed and quartered
  • 3/4 pound (340 g) pasta (cavatappi, fusilli or penne work well)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
Lemony-Basil Dressing
  • 2/3 cup basil leaves
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon honey, plus more to taste
  • 2 teaspoons lemon peel
  • 1/3 cup (80 ml) lemon juice
  • 1/3 cup (80 ml) olive oil, plus more if needed
  • Salt and freshly ground black pepper, to taste
Directions
  1. Bring a large bowl of salted water to a boil then cook pasta according to package directions. Drain.
Prepare Vegetables
  1. Heat a grill pan over medium heat or prepare an outdoor grill or barbecue (medium heat).
  2. Toss vegetables with 2 tablespoons of oil then season with salt and pepper. Grill vegetables, turning occasionally, until cooked through and edges are beginning to brown; 8 to 10 minutes. Cut vegetables into 1/2-inch pieces. (If using a grill pan, you might need to grill vegetables in batches).Grilled-Vegetable-Pasta-Salad-Recipe-Step-1
Prepare Lemony Basil Dressing
  1. Blend basil, mustard, honey, lemon peel and the lemon juice in a processor or blender, scraping down sides of bowl as needed. With the machine running, gradually add the olive oil and blend until creamy. (If the dressing is too thick, add 1 to 2 tablespoons more olive oil). Season dressing to taste with salt and pepper.
  2. Combine cooked and drained pasta and grilled vegetables in a large bowl. Mix in enough dressing to coat. Season to taste with salt and pepper.Grilled-Vegetable-Pasta-Salad-Recipe-Step-2
  3. Note: Can be prepared up to 8 hours ahead. Cover and refrigerate. Bring to room temperature or warm before serving.

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4 comments… Leave a Comment

  • Sarah July 20, 2013, 9:34 pm

    Just popped in, saw this recipe, it looks very good. I don’t have any red onions but I just bought some vidala onions so I think I will use those instead.
    Will give an update once Ive tried it. Thanks for sharing it!

    Reply
  • Lucy Handler July 21, 2013, 7:12 am

    It’s really incredibly, I Tried your new way of preparing salad with these pasta salad recipes and more from the expert chefs found it awesome. Kids liked it at most. Thanks

    Reply
  • Mama B @myediblejourney.com July 23, 2013, 3:53 pm

    That looks fantastic. Perfect for using abundant late summer veggies. I’m pinning this for next month when we’ll be swimming in them. Thanks for sharing.

    Reply
    • Joanne July 23, 2013, 5:14 pm

      You are so welcome. Hope you enjoy :)

      Reply

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