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Grilled Vegetable Pasta Salad
This vegetable pasta salad recipe is made with grilled summer vegetables like eggplant, squash and zucchini in a creamy dressing.
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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.
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)
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.
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.
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:
Grilled Vegetable Pasta Salad
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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.
Notes:
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.
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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