Easy Summer Pasta Salad with Grilled Veggies
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
369 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Easy Summer Pasta Salad with Grilled Veggies
Description
Easy Summer Pasta Salad with Grilled Veggies features mini farfalle pasta cooked with herbs and garlic powder, then chilled and combined with a colorful assortment of grilled vegetables including zucchini, red bell pepper, and red onion. Grilling the veggies adds a subtle smoky flavor and tender texture while maintaining some bite. Fresh chopped tomatoes and chickpeas provide juiciness and protein.
The dressing is a simple vinaigrette made with extra virgin olive oil, lemon juice, Dijon mustard, dried or fresh basil, minced garlic, salt, and pepper. It brightens the dish with acidity and herbaceousness, tying the components together. Garnishes of fresh basil, vegan parmesan, and red pepper flakes add complexity and optional heat.
This salad makes a refreshing side or light main during summer and can easily be adapted to gluten-free or vegan diets by choosing appropriate pasta and cheese substitutes. Leftover cooked pasta and grilled veggies can be repurposed for other meals. Adding other fresh vegetables like carrots or cucumbers can provide additional crunch and flavor variety.
Grilling vegetables over medium-high heat with occasional oil brushing ensures attractive grill marks and optimal tenderness without over softening. Chilling the cooked pasta before dressing helps maintain the salad's freshness.
Ingredients
For the pasta
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 to 1 teaspoon italian herbs
- 8 ounces mini farfalle pasta Use gluten-free, if needed, or any other similar flat pasta
For the salad
- 1 cup tomato or sliced cherry tomatoes, chopped
- 1 zucchini large
- 1 red bell pepper
- 1/2 red onion
- 15 ounce chickpeas or 1 1/2 cup of cooked chickpeas, canned
- 1/2 cup basil or use mint, chopped
- neutral oil as needed, high heat
For the dressing
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon dried basil or 2 tablespoons fresh, finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water as needed
- basil for garnish, chopped fresh basil
- vegan parmesan
- red pepper flakes
Instructions
Cook the pasta.
- Bring a large pot of water to a boil. Add salt, garlic powder and Italian herbs. Once boiling, add the pasta, and cook according to time mentioned on package. Then drain and rinse in cold water and set aside. Don't overcook it!
Meanwhile grill the vegetables.
- Chop the tomatoes. Slice the zucchini into 1/4 inch thick slices, slightly diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices. Slice the onion into a half-inch wedges and either use a skewer or a toothpick to hold them together.
- Brush a grill pan with oil and heat over medium high heat. place the zucchini, peppers, and onion on the grill pan. Brush the zucchini, peppers, and onion on top with oil. Add a dash of salt and pepper. Grill over medium-high heat until you get good grill marks, then flip and cook the other side. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done and set aside.
Make the dressing.
- Combine all of the dressing ingredients in a bowl and mix well until evenly mixed.
Assemble the pasta salad.
- Add all the salad ingredients to a large bowl -- pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas, basil -- and toss well. Then add the dressing and toss again. Taste and adjust flavor and serve. Optionally top with vegan Parmesan and pepper flakes. This salad is also great chilled. Make sure to store in a closed container in the fridge, so that the garlic smell doesn’t get out in the fridge .
Notes
- Use gluten-free pasta and soy- and nut-free vegan parmesan for dietary considerations.
- Other sturdy pasta shapes like rotini, fusilli, or penne can be used in place of farfalle.
- Add fresh greens such as baby spinach or baby spring mix for extra color and nutrition.
- Include additional vegetables like sliced carrots or cucumbers to vary texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 614mg | 26% |
| Potassium | 589mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1231IU | 25% |
| Vitamin C | 60mg | 67% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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