Jul 18, 2016

Grilled Vegetable Pasta Salad

Name: Grilled Vegetable Pasta Salad
Prep time: 10 min
Cook time: 10 min
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))

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

BY: Kylie Mazon-Chambers

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This vegetable pasta salad recipe is made with grilled summer vegetables like eggplant, squash and zucchini in a creamy dressing.

grilled vegetable pasta salad with rotini.

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This grilled vegetable pasta salad brings smoky char, fresh produce, and vibrant flavors together in one satisfying dish — perfect for summer cookouts, potlucks, or easy weeknight meals. Tender grilled zucchini, peppers, and red onion are tossed with al dente pasta and a bright, zesty dressing for a side or main that’s colorful and craveable. Looking for more summer side inspiration? Try my summer panzanella salad or this Mexican street corn pasta salad.

creamy pasta salad in white bowl with grilled zucchini, squash and eggplant.

	Why You’ll Love This Recipe
	Flavorful & fresh – Charred veggies and bright dressing make every bite pop.
Versatile – Works as a side dish or a light main salad.
Make-ahead friendly – Develops even more flavor after resting in the fridge.

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.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

Grill the veggies just until tender-crisp — they should have nice char marks but still hold their shape for perfectly balanced texture in the salad.

Swaps and Substitutions

Vegetables: Swap zucchini and peppers with asparagus, eggplant, or mushrooms.
Pasta: Use rotini, penne, cavatappi, or farfalle.
Cheese: Add feta, goat cheese, or shaved parmesan.
Herbs: Swap basil with parsley or cilantro for a different herb note.
Dressing: Substitute lemon vinaigrette with balsamic vinaigrette or Italian dressing.

How to Make Grilled Vegetable Pasta Salad (Step-by-Step)

cooked rotini pasta. — **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.

grilled zucchini squash. — **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.

grilled eggplant, zucchini and squash. — **Step 3: Cut the vegetables.**
Slice the zucchini, yellow squash and eggplant into slices.

mayonnaise based pasta salad dressing. — **Step 4: Make the sauce.**
In a small mixing bowl whisk the mayonnaise, red wine vinegar, balsamic vinegar, lemon juice and garlic together.

pasta salad with grilled vegetables. — **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.

pasta salad with grilled vegetables and feta cheese. — **Step 6: Add the goat cheese.**
Add the chevére and toss once more then season to taste with salt and pepper.

Grilled vegetable pasta salad recipe. — **Step 7: Serve.**
Serve chilled or at room temperature.

How to Serve Grilled Vegetable Pasta Salad

As a Side: Pair with grilled chicken, steak, or fish.
As a Main: Top with chickpeas or grilled shrimp for added protein.
Garnish: Sprinkle extra herbs or toasted pine nuts for crunch.

How to Store Grilled Vegetable Pasta Salad

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended, as the veggies and dressing can separate.
Reheating: Serve chilled or at room temperature; no reheating needed.

FAQ – Frequently Asked Questions

Can I make grilled vegetable pasta salad ahead of time?

Yes, it tastes great after resting in the fridge for a few hours and makes excellent leftovers.

What veggies work best in this salad?

Zucchini, bell peppers, red onion, and asparagus are all great choices, but feel free to mix in others.

Can I use store-bought dressing?

Absolutely, a quality Italian or balsamic vinaigrette works well if you’re short on time.

Is this grilled vegetable pasta salad good at room temperature?

Yes! This pasta salad is delicious chilled, cold, or at room temperature.

Other Recipes to Try

If you loved this light take on a summer favorite, I recommend the following recipes for your next dinner:

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