Best Pasta Salad with Grilled Veggies
Add Preferred SourceThis tasty recipe takes Pasta Salad to a whole new level with its balsamic vinaigrette and roasted vegetables. It’s a delicious, easy-to-make dish with a new take on classic ingredients, perfect for any meal or gathering.
Why You Will Love Making The BEST Pasta Salad
Pasta salad is an essential dish for any potluck, side dish, or main course with some added protein. Here’s why you’ll love making this pasta salad recipe:
- Flavorful: The charred vegetables paired with the homemade balsamic vinaigrette create a rich depth of flavor that’s hard to beat.
- Versatile: You can mix up the pasta shapes—rotini, fusilli, or cavatappi—and play around with different veggies or add-ins like chicken, ham, or chickpeas.
- Healthy and Hearty: This dish is not only satisfying but also packed with nutrients from fresh vegetables and herbs.
- Perfect for Any Occasion: Whether it’s a summer barbecue or a cozy winter party, this pasta salad fits right in.
- Make-Ahead Friendly: Prepare this salad in advance and just toss it in the fridge. It’s one of those dishes that tastes even better the next day.
- Diet-Friendly: It’s vegan-friendly, and you can easily adapt it to be gluten-free by using gluten-free pasta.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make This Easy Pasta Salad Recipe with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this pasta salad is as easy as it gets. Here’s how to bring this delicious dish to life:
Prepare the Vegetables
Start by placing diced zucchini, diced red bell pepper, quartered red onion, and whole cherry tomatoes on a large baking sheet. Drizzle them with olive oil and season with salt and pepper. Toss everything together to make sure the veggies are well coated.
Broil the Vegetables
Pop the baking sheet under the broiler and keep a close eye on it. You want the vegetables to get a nice char and become tender, which should take about 10 minutes. Once done, set them aside to cool slightly.
Cook the Pasta
While the veggies are broiling, bring a large pot of salted water to a boil. Add your choice of pasta—cavatappi works beautifully here—and cook according to the package instructions until al dente. Drain the pasta and let it cool off just enough so it’s warm but not hot.
Make the Balsamic Vinaigrette
In a jar, combine olive oil, balsamic vinegar, a squeeze of lemon juice, Dijon mustard, minced garlic, dried basil, salt, and black pepper. Close the lid and shake well until everything is combined.
Toss the Salad
In a large bowl, mix the pasta with the charred vegetables, chopped Italian parsley, and sliced black olives. Drizzle the pasta salad dressing over the top and give everything a gentle toss to combine. Squeeze the remaining lemon juice over the salad for that extra zing.
Garnish and Serve
Just before serving, sprinkle some chopped fresh parsley over the top to add a touch of freshness. This pasta salad is best served at room temperature or slightly chilled.
Ingredients
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion quartered
- ½ cup black olives sliced
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
For the Balsamic Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- ½ tablespoon Dijon mustard
- 1 clove garlic minced
- ½ teaspoon dried basil
- ½ teaspoon salt
- 1 lemon
For the salad:
- 350 grams cavatappi pasta
- ¼ bunch Italian parsley chopped
Instructions
- Place the zucchini, red bell pepper, red onion, and tomatoes on a large baking sheet and drizzle olive oil. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top.1 zucchini, 1 red bell pepper, 1 red onion, 2 cups cherry tomatoes, 2 tablespoons olive oil, Salt and pepper
- Place the baking sheet under the broiler and watch it closely until the vegetables become charred and tender. Set aside.
- Bring a large pot of salted water to a boil to cook the pasta. 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.350 grams cavatappi pasta
- Add olive oil, balsamic vinegar, Dijon, garlic, basil, salt, pepper, and half a lemon juice to a jar. Whisk the ingredients together or close the jar and shake until combined.⅓ cup olive oil, 3 tablespoons balsamic vinegar, ½ tablespoon Dijon mustard, 1 clove garlic, ½ teaspoon dried basil, ½ teaspoon salt, 1 lemon
- In a large bowl, combine the pasta, vegetables, parsley, sliced black olives, and a squeeze of the remaining lemon juice. Pour the vinaigrette on top and gently stir the pasta and vegetables until everything is coated in the dressing.½ cup black olives
- Garnish with chopped parsley and serve.¼ bunch Italian parsley
Notes
- Pasta: Pasta shapes like cavatappi, fusilli, or farfalle are great for pasta salads because they catch and hold onto the dressing better.
- Cook Pasta Properly: Aim for al dente pasta by cooking it just enough so it retains a bit of firmness. This helps it hold up better when mixed with the dressing and other ingredients.
- Season While Hot: Season your pasta with a little olive oil and salt right after draining it. This helps add flavor and prevents the pasta from sticking together.
- Cool Vegetables Slightly: Let the roasted vegetables cool for a few minutes before combining them with the pasta. This helps maintain the texture of the veggies without cooking the pasta further.
- Adjust the Dressing to Taste: If you like extra dressing, don’t hesitate to whip up a little more to toss in just before serving.
- Get Creative with Add-Ins: Feel free to add other ingredients based on your preferences or dietary needs, such as chickpeas for extra protein or feta cheese for a creamy texture.
- Make Ahead: Pasta salad often tastes better the next day as the flavors have more time to meld together. Just keep it refrigerated in an airtight container and give it a good mix before serving to redistribute the dressing.
Storage Instructions
- Cool and Airtight: Before storing, make sure the pasta salad has cooled to room temperature, and then transfer the pasta salad to an airtight container.
- Refrigerate: Store the pasta salad in the refrigerator as soon as it has cooled. It’s best eaten within 3-4 days.
- Refresh: If the pasta salad looks a little dry the next day, try adding a splash of olive oil or a little more dressing before serving. A quick toss will bring back its vibrant taste and texture.
Nutrition
Recipe Notes and Expert Tips
To make sure your pasta salad turns out fantastic every time, here are a few expert tips and tricks:
- Pasta: Pasta shapes like cavatappi, fusilli, or farfalle are great for pasta salads because they catch and hold onto the dressing better.
- Cook Pasta Properly: Aim for al dente pasta by cooking it just enough so it retains a bit of firmness. This helps it hold up better when mixed with the dressing and other ingredients.
- Season While Hot: Season your pasta with a little olive oil and salt right after draining it. This helps add flavor and prevents the pasta from sticking together.
- Cool Vegetables Slightly: Let the roasted vegetables cool for a few minutes before combining them with the pasta. This helps maintain the texture of the veggies without cooking the pasta further.
- Adjust the Dressing to Taste: If you like extra dressing, don’t hesitate to whip up a little more to toss in just before serving.
- Get Creative with Add-Ins: Feel free to add other ingredients based on your preferences or dietary needs, such as chickpeas for extra protein or feta cheese for a creamy texture.
- Make Ahead: Pasta salad often tastes better the next day as the flavors have more time to meld together. Just keep it refrigerated in an airtight container and give it a good mix before serving to redistribute the dressing.
How to Store Leftover Pasta Salad
Pasta salad is great for leftovers! Here’s how to keep it tasting fresh:
- Cool and Airtight: Before storing, make sure the pasta salad has cooled to room temperature, and then transfer the pasta salad to an airtight container.
- Refrigerate: Store the pasta salad in the refrigerator as soon as it has cooled. It’s best eaten within 3-4 days.
- Refresh: If the pasta salad looks a little dry the next day, try adding a splash of olive oil or a little more dressing before serving. A quick toss will bring back its vibrant taste and texture.
Our Top 3 Money-Saving Tips for This Recipe
Saving money while cooking delicious meals like this pasta salad is easier than you might think. Here are our top 3 tips:
- Seasonal Veggies: Use vegetables that are in season for lower prices and better flavors.
- Generic Brands: Opt for store-brand versions of non-perishable items like pasta and canned olives.
- Buy Whole Vegetables: Pre-cut veggies are convenient but often more expensive than whole vegetables.
What to Serve with Pasta Salad
Pasta salad goes with a variety of dishes. Here are some perfect pairing ideas:
Serve with Protein
If you’re looking to turn this pasta salad into a hearty meal, try adding a protein. Grilled chicken, shrimp, or even slices of steak work beautifully. These proteins complement the tangy vinaigrette and robust veggies, enhancing the overall meal without overpowering the fresh flavors of the salad.
More Side Dishes
For a larger spread, especially during gatherings like barbecues or potlucks, pair the pasta salad with other side dishes. Classic options include garlic bread, red cabbage coleslaw, or buffalo chicken salad. These sides help balance out the meal, providing a delightful variety of textures and tastes.
Serve with Sandwiches
For a casual lunch or dinner, sandwiches make a great pairing with pasta salad. Baked ham and cheese sliders, air fryer tuna sandwiches, or Hawaiian pulled pork sliders can complete a meal without requiring much additional prep. This combination is perfect for picnics or easy-going family meals.
Hi Mandy. The recipes are quite healthy. Your dishes are well balanced. I like the pasta salad with grilled vegetables. It’s best for vegetarians. If cooking for meat lovers, which meat can you add?
For meat lovers, grilled chicken, shrimp, or even steak strips would pair wonderfully with the pasta salad. I hope this helps, and I’m so glad you’re enjoying the recipes!