Grilled Veggie Pasta Salad
Elevate your summer meals with this vibrant Grilled Veggie Pasta Salad, a delightful medley of smoky grilled zucchini, bell peppers, red onion, and blistered cherry tomatoes tossed with tender penne pasta. Drizzled in a tangy balsamic garlic dressing and sprinkled with fresh basil and Parmesan cheese, this dish packs a punch of flavor in every bite. Perfect as a light main course or a versatile side dish, this recipe is both easy to prepare and wonderfully refreshing. With just 40 minutes from start to finish, it’s an ideal option for busy weeknights, picnics, or potlucks. Enjoy this colorful, veggie-packed pasta salad warm or chilled for a taste of summer on your plate!
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 Zucchini
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil leaves
- 0.25 cup Parmesan cheese
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Dried oregano
Instructions
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.
Preheat an outdoor grill or grill pan to medium-high heat.
Slice the zucchini into 1/4-inch thick rounds, the red and yellow bell peppers into thick strips, and the red onion into wedges. Toss all vegetables, except the cherry tomatoes, with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
Grill the vegetables for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Grill the cherry tomatoes whole until they are slightly blistered, about 2 minutes.
Remove the vegetables from the grill and let them cool slightly. Once cooled, chop them into bite-sized pieces.
In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
In a large mixing bowl, combine the cooked pasta, grilled vegetables, chopped fresh basil leaves, and grated Parmesan cheese.
Pour the dressing over the pasta salad and toss until everything is evenly coated.
Taste and adjust seasonings, if needed. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 5797 mg | 252% | |
| Total Carbohydrate | 329.1 g | 120% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 47.3 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
