Best 7 Grilled Veggie Pasta Salad Recipes

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Grilled veggie pasta salad is a colorful and flavorful dish that is perfect for summer cookouts and potlucks. With its combination of grilled vegetables, tender pasta, and a tangy dressing, this salad is sure to please everyone at your gathering. Whether you're looking for a light and refreshing meal or a hearty side dish, grilled veggie pasta salad is a great choice.

Let's cook with our recipes!

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.

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

PASTA AND GRILLED VEGETABLE SALAD



Pasta and Grilled Vegetable Salad image

Grilling balsamic vinaigrette-coated veggies makes a pasta salad worth partnering with the best steaks or chops available for the grill.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 4

Number Of Ingredients 8

2 cups uncooked gemelli or rotini pasta (8 ounces)
1 small red onion, cut into thin wedges
1 1/2 cups baby-cut carrots
1/2 cup balsamic vinaigrette dressing
1/2 teaspoon seasoned salt
8 ounces fresh asparagus spears, cut into 2-inch pieces
1 jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
2 slices bacon, crisply cooked and crumbled

Steps:

  • Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
  • Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill "wok"), using slotted spoon; reserve dressing in bowl.
  • Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
  • Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.

Nutrition Facts : Calories 405, Carbohydrate 59 g, Cholesterol 5 mg, Fat 2, Fiber 6 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg

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 VEGGIE AND ORZO SALAD



Grilled Veggie and Orzo Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
  • Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
  • Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
  • To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
  • Serve immediately or keep at room temperature until ready to serve.

GRILLED-VEGETABLE PASTA SALAD WITH PARSLEY VINAIGRETTE



Grilled-Vegetable Pasta Salad with Parsley Vinaigrette image

Categories     Salad     Food Processor     Herb     Pasta     Vegetable     Side     Vegetarian     Backyard BBQ     Corn     Zucchini     Summer     Grill     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

1 cup coarsely chopped fresh Italian parsley
3 tablespoons red wine vinegar
1 large garlic clove
1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin)
3/4 pound fusilli pasta
1 cup hickory smoke chips, soaked in water 30 minutes, drained
2 large ears fresh corn, husked
2 large zucchini, trimmed, halved lengthwise
1 large red onion, sliced into 3 large rounds

Steps:

  • Blend parsley, vinegar and garlic in processor until parsley is finely chopped, scraping down sides of bowl twice. With machine running, gradually add 1/2 cup olive oil. Season vinaigrette to taste with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta. Rinse under cold water and drain again. Transfer to large bowl. Mix in 2 tablespoons vinaigrette.
  • Prepare barbecue (medium heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling.
  • Brush corn, zucchini and onion with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until cooked through and beginning to brown, turning often, about 12 minutes. Cool slightly. Cut kernels from corncobs. Cut zucchini and onion into 1/2-inch pieces.
  • Add corn kernels, zucchini and onion to pasta in large bowl. Mix in enough vinaigrette to coat. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)

GRILLED VEGETABLE PASTA SALAD



Grilled Vegetable Pasta Salad image

This is a sensational pasta salad that can be created in just 35 minutes. You can cut back on the oil by finely chopping the peppers and onion to create a light sauce with their natural juices.

Provided by Chef mariajane

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups small pasta shells
3 tablespoons extra virgin olive oil, plus more for drizzling
1 sweet onion
1 skewer
1 yellow pepper, quartered
1 bunch asparagus, woody ends trimmed
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons red wine vinegar
1 teaspoon roasted garlic, seasoning paste
1 teaspoon Dijon mustard
15 grape tomatoes
1/3 cup asiago cheese, finely grated
3 tablespoons fresh basil, chopped, plus more for garnish

Steps:

  • Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other. Set aside.
  • Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
  • In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil. Season the vegetables with 1/4 teaspoons each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes. Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
  • Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-inch pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and garlic paste and mustard. Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients. Taste and adjust the seasoning, if necessary.
  • Serve garnished with addition basil leaves.

Nutrition Facts : Calories 327.9, Fat 11.4, SaturatedFat 1.6, Sodium 330.7, Carbohydrate 48.2, Fiber 5.7, Sugar 5.7, Protein 10.5

Tips:

  • Choose firm vegetables that will hold their shape when grilled, such as zucchini, bell peppers, and mushrooms.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Toss the vegetables with olive oil, salt, and pepper before grilling to help them caramelize and prevent them from sticking to the grill.
  • Grill the vegetables over medium-high heat until they are tender-crisp, about 5-7 minutes per side.
  • Let the vegetables cool slightly before adding them to the pasta salad.
  • Use a variety of pasta shapes and sizes to add texture and interest to the salad.
  • Add other ingredients to the salad, such as cooked chicken or shrimp, crumbled feta cheese, or chopped nuts.
  • Drizzle the salad with a flavorful dressing, such as a vinaigrette or pesto.
  • Serve the salad immediately or chill it for later.

Conclusion:

Grilled veggie pasta salad is a delicious and healthy dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. With so many different variations, you are sure to find a grilled veggie pasta salad that you will love.

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