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Grilled Veggie Pasta Salad is a vibrant and delicious dish that perfectly marries the heartiness of pasta with the fresh, smoky flavors of grilled vegetables. This salad not only serves as a refreshing side but can also stand alone as a complete meal, making it an ideal choice for gatherings, picnics, or a simple family dinner. With its colorful presentation and delightful taste, it appeals to a wide range of palates, ensuring that everyone at the table enjoys a bite of summer.

Grilled Veggie Pasta Salad

Discover the joy of Grilled Veggie Pasta Salad, a vibrant and delicious dish perfect for any occasion. This recipe combines hearty pasta with smoky, grilled vegetables, making it a refreshing side or a complete meal. Easy to customize with seasonal ingredients, it’s suitable for picnics, barbecues, and potlucks. Enjoy a healthful mix of flavors and colors that everyone at your table will love, while benefiting from the nutritious veggies and whole grains. Perfect for meal prep, serve it warm or chilled.
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Ingredients
  

8 oz (about 2 cups) pasta (penne or fusilli recommended)

1 medium zucchini, sliced into half-moons

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1 small red onion, sliced into rings

1 cup cherry tomatoes, halved

2 tablespoons olive oil

2 teaspoons balsamic vinegar

1 teaspoon Italian seasoning

Salt and pepper, to taste

1 cup fresh spinach or arugula

½ cup feta cheese, crumbled (optional)

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package instructions until it is al dente (firm to the bite). Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.

    Prepare the Vegetables: Preheat your grill or grill pan over medium-high heat. In a large mixing bowl, add the sliced zucchini, red bell pepper strips, yellow bell pepper strips, rings of red onion, and halved cherry tomatoes.

      Marinate the Veggies: Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle in the Italian seasoning, and season generously with salt and pepper. Toss all the vegetables gently until they are evenly coated with the marinade.

        Grill the Veggies: Arrange the marinated vegetables directly on the grill or in a grill basket. Grill for about 5-7 minutes, turning the vegetables occasionally, until they are tender and have beautiful grill marks.

          Combine the Salad: In a large salad bowl, combine the cooked pasta, grilled vegetables, and fresh spinach (or arugula). Gently fold the ingredients together until everything is mixed evenly.

            Add Cheese: If you’re using feta cheese, sprinkle the crumbled cheese over the top of the salad and toss lightly to incorporate.

              Garnish and Serve: Transfer the pasta salad to a serving dish. Garnish with fresh basil leaves and, if desired, drizzle a little extra balsamic vinegar or olive oil on top just before serving.

                Enjoy: Serve the salad immediately, or for enhanced flavors, refrigerate for about 30 minutes to allow the ingredients to meld together beautifully.

                  Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4-6