Epic Grilled Veggie Pasta Salad

Get ready to enjoy a flavorful, healthy, and satisfying pasta salad with perfectly grilled vegetables!

Prepare the Veggies

Dice zucchini, red bell pepper, and quarter a red onion. Place them on a large baking sheet along with whole cherry tomatoes.

Grill the Vegetables

Fire up the grill to medium-high heat. Grill the vegetables until they are charred and tender, about 10 minutes. Set aside to cool slightly.

Cook the Pasta

Boil a large pot of salted water. Add your pasta—cavatappi works great—and cook until al dente. Drain and let it cool slightly.

Make the  Balsamic Vinaigrette

In a jar, combine olive oil, balsamic vinegar, lemon juice, Dijon mustard, minced garlic, dried basil, salt, and pepper. Shake well to mix.

Toss Everything Together

In a large bowl, mix the cooked pasta, grilled veggies, chopped parsley, and sliced black olives. Pour the vinaigrette over and  toss gently.

Add Lemon Juice

Squeeze the remaining lemon juice over the salad for an extra burst of flavor.

Garnish and Serve

Garnish with chopped fresh parsley. Serve the pasta salad at room temperature or slightly chilled for the best taste.

Enjoy Your Epic Salad!

Dig into this delicious Epic Grilled Veggie Pasta Salad, perfect for any meal or gathering. Enjoy the flavors of grilled veggies and tangy balsamic dressing!

SWIPE UP TO SEE:  Epic Grilled Veggie Pasta Salad