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4.8 from 69 votes

Grilled Vegetable Pasta Salad

This classic summer Grilled Vegetable Pasta Salad features smoky fire licked vegetables and a homemade creamy balsamic vinaigrette. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 1.25 cups each
Calories: 37783 kcal
Course: Side Dish , Salad , Others
Cuisine: Vegetarian

Ingredients

GRILLED VEGETABLES
  • 1 zucchini $1.05
  • 1 yellow squash $0.88
  • 1 red bell pepper $1.79
  • 1/2 red onion $0.43
  • 1 pint grape tomatoes $2.49
  • 2 Tbsp olive oil $0.26
  • Pinch salt and pepper $0.05
CREAMY BALSAMIC VINAIGRETTE
  • 1/3 cup olive oil $0.69
  • 3 Tbsp balsamic vinegar $0.33
  • 2 Tbsp mayonnaise* $0.17
  • 1/2 Tbsp Dijon mustard $0.05
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp salt $0.03
  • freshly cracked pepper $0.05
SALAD
  • 1 lb penne pasta $1.00
  • 1/4 bunch Italian parsley (flat leaf) $0.25

Instructions

    Cup of Yum
  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems from the zucchini, then cut them into large slices or pieces. Remove the seeds and stem from the bell pepper, then chop it into large pieces. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven's top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it's no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, mayonnaise, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

Notes

  • *To make this recipe vegan, simply leave out the mayonnaise for a simple, non-creamy balsamic vinaigrette.
  • **If you prefer a less tart dressing, try adding 1/2 tsp sugar or honey to help balance the balsamic vinegar.

Nutrition Information

Serving 1Serving Calories 377.83kcal (19%) Carbohydrates 49.5g (17%) Protein 8.66g (17%) Fat 16.41g (25%) Sodium 300.23mg (13%) Fiber 3.68g (15%)

Nutrition Facts

Serving: 81.25 cups each

Amount Per Serving

Calories 37783

% Daily Value*

Serving 1Serving
Calories 377.83kcal 19%
Carbohydrates 49.5g 17%
Protein 8.66g 17%
Fat 16.41g 25%
Sodium 300.23mg 13%
Fiber 3.68g 15%

* Percent Daily Values are based on a 2,000 calorie diet.