Grilled Summer Vegetable Pasta Salad

This pasta salad is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. It is lighter than your typical pasta salad – it is made with vinegar mixed with mayonnaise and it is versatile in that it is a good way to “repurpose” the previous night’s grilled vegetables. Grilling the vegetables is a key as it adds a smoky flavor to the salad. Serve this refreshing summer salad alongside some charcuterie and bread or with burgers and hot dogs.

Roasted Summer Vegetable Pasta Salad

Key Ingredients in This Recipe

• Eggplant – When selecting eggplant at the store or farmer’s market, look for firm, slightly heavier ones without brown spots or blemishes. While I use American eggplant cut into pieces, you can also use Chinese eggplant and slice it into half moons.
• Squash – I use a combination of both zucchini and yellow summer squash in this recipe. While they are in season during the summer months they can often be found at the grocery store year round.
• Goat cheese – Also known as chèvre, is a creamy, mild cheese made from goat’s milk. This cheese has a tart, tangy flavor and actually has many different varieties. It’s served crumbled in this pasta salad to add a creamy texture.

How to Make Roasted Summer Vegetable Pasta Salad

1. Toss vegetables in olive oil. In a large mixing bowl toss the cooked pasta in 2 tablespoons of olive oil. In a medium mixing bowl toss the cut vegetables in the remaining olive oil. Season to taste with salt and pepper.
2. Grill vegetables. Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes, turning half way through. Remove to a plate.
3. Make the dressing. In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
4. Toss to combine. Add the sauce to the pasta and toss to combine. Then add the vegetables, oregano, basil and chévre then toss again so all ingredients are incorporated.
5. Serve. Serve chilled or at room temperature.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• 20-Minute Salmon and Zucchini Pasta
• Lemon Artichoke Pasta
• Spring Lamb Pasta with Peas and Greens

Roasted Summer Vegetable Pasta Salad

Print Pin

Prep Time 10 mins

Cook Time 10 mins

Serves 4

US Customary – Metric

Ingredients:

• 3 cups cooked rotini pasta
• 6 tablespoons extra-virgin olive oil divided
• ½ medium eggplant chopped into 2” pieces
• 1 medium zucchini chopped into 2” pieces
• 1 medium summer squash chopped into 2” pieces
• 1 medium red pepper sliced
• Kosher salt as needed
• Freshly ground black pepper as needed
• 8 tablespoons mayonnaise
• 4 teaspoons red wine vinegar
• 2 teaspoons balsamic vinegar
• Juice from 1 lemon
• 3 cloves garlic minced
• 1 teaspoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1/3 cup crumbled chévre goat cheese

Instructions:

• In a large mixing bowl toss the cooked pasta in 2 tablespoons of olive oil. In a medium mixing bowl toss the cut vegetables in the remaining olive oil. Season to taste with salt and pepper.
• Heat a grill or grill pan over medium-high heat. Grill until the vegetables are tender and have grill marks, about 5 minutes, turning half way through. Remove to a plate.
• In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
• Add the sauce to the pasta and toss to combine. Then add the vegetables, oregano, basil and chévre then toss again so all ingredients are incorporated.
• Serve chilled or at room temperature.

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