Pasta Salad with Grilled Vegetables
Elevate your summer meals with this vibrant Pasta Salad with Grilled Vegetables! Bursting with smoky, charred zucchini, sweet bell peppers, juicy cherry tomatoes, and tender red onion, this recipe is a fresh and flavorful twist on classic pasta salad. Tossed in a tangy homemade dressing made with balsamic vinegar, lemon juice, and a touch of honey, it’s the perfect balance of savory and sweet. Fresh basil leaves add a fragrant, herbaceous note that ties it all together. Packed with wholesome ingredients and ready in under 45 minutes, this crowd-pleaser is perfect for picnics, BBQs, or make-ahead lunches. Best served chilled or at room temperature, this pasta salad is a celebration of grilled vegetable goodness!
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Recipe Information
Ingredients
- 300 grams Penne pasta
- 1 large Zucchini
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 200 grams Cherry tomatoes
- 1 medium Red onion
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Honey
- 10 leaves Fresh basil leaves
- 1 small (minced) Garlic clove
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain, rinse with cold water, and set aside to cool.
Preheat your grill or grill pan over medium-high heat.
Slice the zucchini into thin rounds, cut the red and yellow bell peppers into thick strips, and slice the red onion into thick wedges.
Toss the zucchini, bell peppers, onion, and cherry tomatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Grill the vegetables for about 3-5 minutes per side or until they are tender and have nice grill marks. Remove the vegetables from the grill and let them cool slightly. Chop them into bite-sized pieces.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, balsamic vinegar, honey, minced garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooked pasta, grilled vegetables, and fresh basil leaves. Pour the dressing over the top and gently toss to coat everything evenly.
Taste and adjust the seasoning if needed. Refrigerate for at least 20 minutes to let the flavors meld together before serving.
Serve chilled or at room temperature, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4770 mg | 207% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.2 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2584 mg | 55% | |
*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.
