Mediterranean Grilled Vegetable Pasta Salad
A fresh and bright pasta salad featuring smoky grilled vegetables, tender pasta, juicy cherry tomatoes, and a tangy balsamic dressing, perfect for gatherings or light lunches.
Ingredients
For the Base
- 12 ounces pasta (such as penne or fusilli) Use gluten-free pasta if desired.
- 1 large zucchini, sliced into rounds Yellow squash can be used.
- 1 each red bell pepper, chopped Any color mix of bell peppers is fine.
- 1 each yellow bell pepper, chopped Any color mix of bell peppers is fine.
- 1 each red onion, sliced into rings You can use white or sweet onion.
- 1 cup cherry tomatoes, halved Grape tomatoes are also fine.
For the Dressing
- 1/4 cup olive oil, plus more for grilling Use extra virgin for better flavor.
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced Mince very fine for even distribution.
- 1 teaspoon dried oregano Fresh oregano can be used.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes Adjust to taste.
To Serve
- 1/2 cup crumbled feta cheese Use vegan feta for a dairy-free option.
- 1/4 cup fresh basil leaves, torn Swap with fresh parsley or mint if desired.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and set aside to cool.
- Preheat the grill to medium-high heat. Lightly brush zucchini, red bell pepper, yellow bell pepper, and red onion with olive oil.
Grilling
- Place the vegetables on the grill. Grill them for 5–7 minutes per side, or until they have nice grill marks and are tender.
- Once grilled, remove the vegetables from the grill and let them cool slightly. Chop them into bite-sized pieces.
Mixing
- In a large bowl, combine the grilled vegetables with the cooked pasta and halved cherry tomatoes.
- In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, minced garlic, oregano, salt, black pepper, and red pepper flakes.
- Pour the dressing over the pasta and vegetables, tossing to coat everything evenly.
Finishing
- Add the crumbled feta cheese and torn basil leaves to the salad. Gently toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Notes
For better texture, dry the grilled vegetables before chopping and pat with a paper towel if needed. This salad is best served chilled but can also be enjoyed at room temperature.