Grilled Vegetable Pasta Salad

This pasta salad filled with grilled summer vegetables is a great addition to your summer recipe repertoire as it can be served cold or at room temperature. Its 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.

Grilled 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 slices so it’s easier to grill, you can also use Chinese eggplant and slice it in half lengthwise like the squash.
• 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 Grilled Vegetable Pasta Salad

Step 1: Cook the pasta.

Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes. Drain and toss the cooked pasta in 2 tablespoons of olive oil.

Step 2: Grill the vegetables. 

Brush the vegetables with 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 cutting board and cool.

Step 3: Cut the vegetables.

Slice the zucchini, yellow squash and eggplant into slices.

Step 4: Make the sauce.

In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.

Step 5: Toss the pasta salad. 

Then add the mayonnaise sauce, roasted vegetables, oregano, basil and red pepper then toss so all ingredients are combined.

Step 6: Add the goat cheese.

Add the chevére and toss once more then season to taste with salt and pepper.

Step 7: Serve. 

Serve chilled or at room temperature.

Other Recipes to Try

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

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

Grilled Vegetable Pasta Salad

By Kylie Mazon-Chambers

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• ▢ ½ pound rotini pasta
• ▢ 6 tablespoons extra-virgin olive oil divided
• ▢ ½ medium eggplant, sliced into 1" thick half-moons
• ▢ 1 medium zucchini, halved lengthwise
• ▢ 1 medium summer squash, halved lengthwise
• ▢ 1 medium red bell pepper, cored and sliced into ½" thick strips
• ▢ Kosher salt, as needed
• ▢ Freshly ground black pepper, as needed
• ▢ ½ cup mayonnaise
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 tablespoon balsamic vinegar
• ▢ Juice from 1 lemon
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon chopped fresh oregano
• ▢ ¼ cup chopped fresh basil
• ▢ ½ teaspoon crushed red pepper
• ▢ 1/3 cup crumbled chévre (goat cheese)

Instructions:

• Bring a large pot of salted water to a boil over medium high heat. Cook the pasta until just al dente, about 8 minutes. Drain and set aside. Drain and toss the cooked pasta in 2 tablespoons of olive oil.
• Brush the vegetables with 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 cutting board and cool.
• Slice the zucchini, yellow squash and eggplant into slices.
• In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.
• Then add the mayonnaise sauce, roasted vegetables, oregano, basil and red pepper then toss so all ingredients are combined.
• Add the chevére and toss once more then season to taste with salt and pepper.
• Serve chilled or at room temperature.

Nutrition:

Calories: 666kcal | Carbohydrates: 43g | Protein: 20g | Fat: 50g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 321mg | Potassium: 502mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1529IU | Vitamin C: 57mg | Calcium: 120mg | Iron: 7mg

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