Pasta Salad with Grilled Vegetables
This isn’t your sad, limp, store-bought pasta salad. It’s smoky, vibrant, and packed with grilled goodness that actually makes vegetables exciting. Charred bell peppers, zucchini, and eggplant give each bite a burst of deep, caramelized flavor. Tossed with perfectly cooked pasta and a zesty dressing, this dish balances freshness with a little indulgence. Whether you’re trying to impress at a cookout or just making leftovers worth eating, this salad does the job. Bonus: It’s healthy enough to pretend you’re making a “smart” choice, even when you go back for seconds. Or thirds. No judgment.
Pasta Salad with Grilled Vegetables
A smoky, hearty pasta salad loaded with perfectly grilled vegetables and tossed in a zesty dressing. Bold flavors, easy prep, and pure satisfaction.
Ingredients
- 12 oz penne or rotini pasta holds the dressing like a champ
- 1 red bell pepper sliced (grilled perfection)
- 1 yellow bell pepper sliced (because colors matter)
- 1 zucchini sliced into rounds (charred and delicious)
- 1 eggplant cubed (soaks up all the flavor)
- 1 cup cherry tomatoes halved (for juicy pops of flavor)
- ½ red onion sliced (adds a little bite)
- ¼ cup olive oil keeps everything from sticking
- 2 tbsp balsamic vinegar adds depth
- 1 clove garlic minced (because bland food is a crime)
- ½ tsp salt season like you mean it
- ½ tsp black pepper a little kick
- ½ tsp chili flakes optional, but highly recommended
- ¼ cup feta cheese crumbled (because cheese makes everything better)
- ¼ cup fresh basil chopped (for that herby freshness)
Instructions
- Cook the pasta in salted water until al dente. Drain, rinse with cold water, and set aside.
- Preheat the grill or grill pan over medium-high heat.
- Toss the bell peppers, zucchini, eggplant, and onion with 2 tbsp olive oil, salt, and black pepper.
- Grill the vegetables for 3–5 minutes per side until slightly charred. Remove and let them cool.
- Chop the grilled veggies into bite-sized pieces and toss them with the cooked pasta.
- Whisk together remaining olive oil, balsamic vinegar, garlic, and chili flakes to create the dressing.
- Pour the dressing over the pasta mixture and toss everything together.
- Top with crumbled feta cheese and fresh basil.
- Serve warm or chilled (if you can wait that long).
Notes
Nutritional Values (Per Serving)
- Calories: 350
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
Vitamins & Minerals (Per Serving)
- Vitamin C: 25%
- Potassium: 18%
- Iron: 12%
- Vitamin A: 15%
- Magnesium: 10%
Additional Notes & Tips
- Add grilled chicken for extra protein.
- Swap feta for goat cheese if you’re feeling fancy.
- Roasted garlic instead of raw makes the dressing even better.
- Serve with a squeeze of lemon for extra brightness.
- Leftovers? Toss in extra balsamic before serving again.
