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Grilled Vegetable Pasta Salad Recipe

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3.8 from 9 reviews

This Grilled Vegetable Pasta Salad is a vibrant and healthy dish perfect for warm-weather meals or potlucks. It features tender grilled zucchini, bell peppers, and red onions combined with al dente pasta, fresh arugula, juicy grape tomatoes, artichoke hearts, and Parmesan cheese, all tossed in a flavorful basil vinaigrette. The grilled veggies add a smoky depth, making this salad both nutritious and satisfying.

Ingredients

Vegetables

  • 2 small zucchinis
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 large red onion

Other Ingredients

  • 1 to 2 tablespoons olive oil or avocado oil
  • Kosher salt and black pepper, to taste
  • 1 lb fusilli or cavatappi pasta (or pasta of your choice)
  • 3 cups arugula (or chopped spinach)
  • 2 cups grape tomatoes, halved
  • 14 oz can artichoke hearts, quartered
  • 1/2 cup Parmesan cheese

Basil Vinaigrette

  • Homemade or store-bought basil vinaigrette (quantity as needed to dress the salad)

For Garnish

  • Fresh basil leaves
  • Extra Parmesan cheese

Instructions

  1. Preheat the grill. Prepare your grill by heating it to medium-high. If you do not have an outdoor grill, a grill pan on the stovetop works perfectly as a substitute.
  2. Prepare the vegetables. Trim the ends of the zucchinis, slice them lengthwise, then cut into spears. Core and slice the red and yellow bell peppers into flat pieces. Cut the red onion into wedges. Arrange all the vegetables on a tray, drizzle with olive or avocado oil, and season with kosher salt and black pepper. Toss to coat evenly.
  3. Grill the vegetables. Place zucchini spears on the grill and cook for 3 to 4 minutes per side until tender with grill marks. Grill the bell peppers for 5 to 6 minutes, flipping halfway, until tender and charred. Grill the red onion wedges for 4 to 5 minutes per side, until tender and caramelized with grill marks.
  4. Cool and chop the grilled vegetables. Transfer the grilled vegetables to a cutting board and allow them to cool to room temperature. Once cooled, roughly chop the grilled vegetables into bite-sized pieces.
  5. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking process and cool it down.
  6. Assemble the salad. In a large bowl, combine the cooked pasta, grilled vegetables, arugula, halved grape tomatoes, quartered artichoke hearts, and Parmesan cheese.
  7. Add the vinaigrette and season. Pour the basil vinaigrette over the salad and toss well to evenly coat all ingredients. Taste and adjust seasoning with additional salt and black pepper as needed.
  8. Garnish and serve. Garnish the salad with fresh basil leaves and extra Parmesan cheese. Serve immediately or chilled.

Notes

  • You can substitute arugula with chopped spinach or other leafy greens of your choice.
  • If you don’t have access to a grill, using a grill pan or broiling the vegetables in the oven works well.
  • Make sure to cool the grilled vegetables before chopping to avoid a mushy texture in the salad.
  • Store leftovers covered in the refrigerator and consume within 2 days for best freshness.
  • For a vegan version, omit Parmesan cheese or use a dairy-free alternative.

Find it online: https://dishcooks.com/grilled-vegetable-pasta-salad-recipe/