Name: Recipe "Grilled Vegetable Pasta Salad"
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 small zucchini; 1 red bell pepper; 1 yellow bell pepper; 0.5 large red onion; 1.5 tbsp olive oil or avocado oil; kosher salt and black pepper (to taste); 1 lb fusilli or cavatappi pasta (or pasta of your choice); 3 cup arugula (or chopped spinach); 2 cup grape tomatoes (halved); 14 oz artichoke hearts (quartered); 0.5 cup parmesan cheese; basil vinaigrette; basil leaves and parmesan cheese (for garnish)

Worth adding to the list: Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette, Summer Tortellini Salad, or Caprese Sandwich.

Why This Grilled Vegetable Pasta Salad Is a Summer Favorite

When the grill is hot and the farmers market is overflowing with zucchini and bell peppers, this pasta salad is my go-to. It’s smoky, sweet, and tangy all at once, thanks to charred veggies and a bright basil vinaigrette. I love that it works as a side for burgers or as a light main with a handful of chickpeas stirred in. And because it actually tastes better the next day, it’s perfect for making ahead and taking to a potluck or picnic.

Why You’ll Love This Grilled Veggie Pasta Salad

The smoky flavor from the grilled zucchini and peppers gives the salad a deep, charred taste you can’t get from raw or roasted veggies.
It’s a true make-ahead dish, the flavors meld beautifully overnight, so it’s even better for lunch the next day.
The basil vinaigrette ties everything together with a fresh, herbaceous punch that balances the richness of the Parmesan.

Key Ingredients for This Grilled Vegetable Pasta Salad

Zucchini: Choose small, firm zucchinis, they’re less watery and have a sweeter flavor. Slice into spears so they’re easy to flip on the grill.
Basil Vinaigrette: This dressing is the heart of the salad. Use fresh basil, good olive oil, and a splash of vinegar (I like white wine or champagne) to get that bright, herby finish.
Pasta: Fusilli or cavatappi work best because the spirals catch the dressing and veggies. Cook it al dente so it holds up when tossed.

Kitchen Tools for This BBQ Side Dish

Grill or grill pan, for charring the vegetables
Tongs, to flip the veggies easily
Sharp knife and cutting board, for slicing vegetables and pasta
Large pot, for boiling pasta
Large mixing bowl, to assemble the salad

Tips for Making the Best Grilled Vegetarian Pasta Salad

Salt your pasta water generously, it should taste like the sea. This is your only chance to season the pasta itself. Cook it al dente, because slightly firm pasta holds up better once it’s tossed with the dressing. Grill the vegetables ahead of time and let them cool completely before adding them to the bowl; warm veggies will wilt the arugula and soften the cheese.

For the best texture, toss the salad with half the vinaigrette first, then add more just before serving. This prevents the pasta from getting soggy. Finally, don’t skip the garnish: a handful of fresh basil leaves and a shower of extra Parmesan make the dish look and taste finished.

Pro Tips for Perfect Grilled Zucchini Pasta Salad

To get those beautiful grill marks without overcooking, make sure your grill grates are clean and well-oiled. Place the zucchini spears perpendicular to the grates and don’t move them for the first 3 minutes, that’s how you get those distinct lines. For the bell peppers, cut them into large flat pieces so they’re easy to flip and won’t fall through the grates.

If your basil vinaigrette tastes too sharp, whisk in a teaspoon of honey or maple syrup to balance the acidity. And if you’re short on time, you can grill the vegetables up to a day in advance, just store them in the fridge and let them come to room temperature before assembling the salad.

Easy Variations for This Summer Pasta Salad

To make it vegan, skip the Parmesan or use a plant-based alternative. For extra veggies, toss in some grilled corn kernels or sliced eggplant. If you’re gluten-free, use your favorite gluten-free pasta and cook it al dente. Want more heat? Add a pinch of red pepper flakes to the basil vinaigrette. And if you’d rather skip the grill, you can roast the vegetables at 425°F for 15-20 minutes until charred, the salad will still be delicious.

What to Serve with This Grilled Veggie Pasta Salad

This salad is a natural side for anything off the grill. Serve it alongside grilled chicken, steak kabobs, or turkey burgers for a complete summer meal. If you’re aiming for a vegetarian spread, pair it with grilled portobello mushrooms or a simple bean burger. The salad also works as a main dish, just add a can of drained chickpeas or white beans for extra protein.

How to Store Leftover Grilled Vegetable Pasta Salad

Store the salad in an airtight container in the fridge for up to 3 days. If you’re making it ahead, keep the dressing separate and toss it in just before serving to keep the pasta and greens crisp. The flavors actually improve after a day, so don’t hesitate to prep it the night before your barbecue.

Frequently Asked Questions About This Grilled Veggie Pasta Salad

Can I use other vegetables in this grilled vegetable pasta salad?

Absolutely. Try adding grilled eggplant, corn on the cob (kernels cut off), or asparagus. Just adjust grilling times so everything is tender and slightly charred.

How do I keep the salad from getting soggy?

Let the grilled vegetables cool completely before adding them to the pasta. Also, toss the salad with only half the dressing at first, then add more just before serving. This prevents the pasta from absorbing too much liquid.

Can I make this grilled veggie pasta salad vegan?

Yes. Use dairy-free Parmesan or simply omit the cheese. The basil vinaigrette is already vegan if you make it without honey, or use maple syrup to sweeten.

What can I add for extra protein?

Stir in a can of drained chickpeas or white beans, or top with grilled chicken, shrimp, or crumbled feta. The salad works as a main dish or a side.

Recipe

Grilled Vegetable Pasta Salad

This colorful Grilled Vegetable Pasta Salad features smoky grilled zucchini, bell peppers, and red onion tossed with tender pasta, juicy tomatoes, artichoke hearts, arugula, Parmesan, and a bright basil vinaigrette. Perfect for summer gatherings or meal prep!

easyVegetarian

20 min

Prep Time

20 min

Cook Time

40 min

Total Time

Servings

Lunch

Course

Italian

Cuisine

398 kcal

Calories

Ingredients

Servings

2 small zucchini
1 red bell pepper
1 yellow bell pepper
0.5 large red onion
1.5 tbsp olive oil or avocado oil
kosher salt and black pepper, to taste
1 lb fusilli or cavatappi pasta, or pasta of your choice

3 cup arugula, or chopped spinach
2 cup grape tomatoes, halved
14 oz artichoke hearts, quartered
0.5 cup parmesan cheese
basil vinaigrette
basil leaves and parmesan cheese, for garnish

Instructions

1
Preheat grill to medium-high heat. If you don’t have a grill, you can use a grill pan on the stove.
2
Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears. Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem. Slice the red onion into wedges. Place the zucchini spears, peppers, and onion on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.
3
Place the vegetables on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Grill the onions for 4 to 5 minutes per side, or until char marks form and the onions are tender.
4
Transfer the grilled vegetables to a cutting board and let cool to room temperature. After the vegetables have cooled, cut them into pieces.

5
Meanwhile, cook the pasta. Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
6
In a large bowl, combine the pasta, grilled veggies, arugula, tomatoes, artichoke hearts, and Parmesan cheese.
7
Make the basil vinaigrette and pour over the salad. Toss until well combined. Season with salt and pepper, to taste. Garnish fresh basil leaves and extra Parmesan cheese. Serve.

Nutrition (per serving)

398kcal

Calorie breakdown

Protein24%97 kcal

Fat28%115 kcal

Carbohydrates48%195 kcal

How this was calculated — 13 of 13 ingredients matched

small zucchiniSquash, zucchini, baby, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

yellow bell pepperPepper, banana, raw0 kcal

large red onionOnions, red, raw0 kcal

olive oil or avocado oilOil, oat199 kcal

kosher salt and black pepperPepper, banana, raw0 kcal

fusilli or cavatappi pastaPasta, whole grain, 51% whole wheat, remaining unenriched semolina, dry1642 kcal

arugulaArugula, raw180 kcal

grape tomatoesTomatoes, grape, raw130 kcal

artichoke heartsTurkey, all classes, heart, raw556 kcal

parmesan cheeseCheese, parmesan, hard470 kcal

basil vinaigretteBasil, fresh0 kcal

basil leaves and parmesan cheeseCheese, caraway4 kcal

Serving size ≈ 275 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: grilled, summer, vegetarian

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