Summer’s best shines in this Grilled Vegetable Pasta Salad. Fresh picked produce is simply dressed and lightly grilled, giving this salad its smoky flavor. Tossed with creamy mozzarella, al dente pasta, and a bright lemony dressing, this recipe will surely be your new favorite!
Summer's Cooking Method of Choice
What says “summer” more than grilling?
That was a trick question. There isn’t much.
I love a recipe that feeds a crowd. When there’s a enough for everyone to go back for seconds. And thirds. And the inevitable late night bowl after all has been put away.
This is definitely one of those recipes that will keep your guests (and you!) satisfied. And come on – how great is pasta salad on the second day?
Read on to learn more about this quintessential summer recipe: Grilled Vegetable Pasta Salad!
How To Make Grilled Vegetable Pasta Salad
Grilled veggies are a regular on my dinner table. Cut thick, drizzled with oil, and seasoned with salt and pepper, they grill up quick and and are delicious warm or cold. As I was thinking about an idea for a new pasta salad, this one came pretty easy.
Choosing the most abundant seasonal veg is key. Right now, zucchini, squash, peppers, and onions are EVERYWHERE. It’s this time of year that I feel as though I’m running out of ideas for how to enjoy all this garden goodness. I make the bread, the fritters, the casseroles, and sauté, roast, and grill to my heart’s content. But, when I want something really tasty that can also serve as a meal, this is the recipe I reach for!
To make this tasty pasta salad you wil need:
- Pasta (hope this one’s obvious)
- An assortment of fresh and seasonal vegetables
- Fresh mozzarella cheese
- A boat load of herbs
- A tasty and tangy vinaigrette
It all gets tossed together and packs a major flavor punch.
The Dish of Summer!
So make your plans know to whip up this little number for the week. Whether it’s a weeknight dinner in, or a BBQ with your favorite people – I’m sure this one will please (and feed) the masses.
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Grilled Vegetable Pasta Salad
Ingredients
- 12 oz dry pasta
- 1 small zucchini trimmed and sliced horizontally
- 1 small yellow squash trimmed and sliced horizontally
- 1 Red pepper, sliced in half, seeds and stem removed
- 1 green pepper, sliced in half, seeds and stem removed
- 1/2 red onion
- 1 medium bunch asparagus,
- 12 oz Bocconcini or pearl mozzarella
- Fresh herbs, such as basil, parsley, oregano, or a combination of your favorites
For the vinaigrette:
- 1/2 cup olive oil
- 2 Tbsp apple cider vinegar, substitute balsamic as an alternative
- 1 Tbsp dijon mustard
- 1 lemon juiced
- 1 Garlic clove, chopped
- 1 tsp Aminos
- pepper to taste
Instructions
- Add prepared zucchini, yellow squash, red and green peppers, and red onion to a large bowl. Drizzle with 1-2 tablespoons of olive oil. Season with salt and pepper. Do the same with the asparagus on a baking sheet or plate.
- Grill over medium-high heat until vegetables soften and char, about 15 minutes. Remove from grill, and allow to slightly cool.
- Meanwhile, prepare pasta according to package instructions.
- Once vegetables have cooled, slice into bite-sized pieces, adding to a large bowl. Add pasta and bocconcini or pearl mozzarella.
- Prepare the dressing: add olive oil, dijon, lemon juice, apple cider vinegar, garlic, aminos, and pepper to a mason jar. Shake thoroughly to combine.
- Drizzle dressing over ingredients, tossing to combine. Top with fresh herbs, one last sprinkle of salt, and a few grinds of fresh cracked pepper, and serve!