Grilled Veggie Pasta Salad

Elevate your summer meals with this vibrant Grilled Veggie Pasta Salad, a delightful medley of smoky grilled zucchini, bell peppers, red onion, and blistered cherry tomatoes tossed with tender penne pasta. Drizzled in a tangy balsamic garlic dressing and sprinkled with fresh basil and Parmesan cheese, this dish packs a punch of flavor in every bite. Perfect as a light main course or a versatile side dish, this recipe is both easy to prepare and wonderfully refreshing. With just 40 minutes from start to finish, it’s an ideal option for busy weeknights, picnics, or potlucks. Enjoy this colorful, veggie-packed pasta salad warm or chilled for a taste of summer on your plate!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 ounces Penne pasta
• 2 Zucchini
• 1 Red bell pepper
• 1 Yellow bell pepper
• 1 Red onion
• 1 pint Cherry tomatoes
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Fresh basil leaves
• 0.25 cup Parmesan cheese
• 2 tablespoons Balsamic vinegar
• 2 cloves Garlic
• 1 teaspoon Dried oregano

Directions

Step 1

Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

Step 2

Preheat an outdoor grill or grill pan to medium-high heat.

Step 3

Slice the zucchini into 1/4-inch thick rounds, the red and yellow bell peppers into thick strips, and the red onion into wedges. Toss all vegetables, except the cherry tomatoes, with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Step 4

Grill the vegetables for about 3-4 minutes on each side, or until they are tender and have nice grill marks. Grill the cherry tomatoes whole until they are slightly blistered, about 2 minutes.

Step 5

Remove the vegetables from the grill and let them cool slightly. Once cooled, chop them into bite-sized pieces.

Step 6

In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar, minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.

Step 7

In a large mixing bowl, combine the cooked pasta, grilled vegetables, chopped fresh basil leaves, and grated Parmesan cheese.

Step 8

Pour the dressing over the pasta salad and toss until everything is evenly coated.

Step 9

Taste and adjust seasonings, if needed. Serve immediately or refrigerate for up to 4 hours to allow the flavors to meld before serving.

Nutrition Facts

Serving size	1560 grams (1560.0g)

Amount per serving	% Daily Value*
Calories	2058

Total Fat 57.90g	74%
Saturated Fat 11.50g	57%
Polyunsaturated Fat 4.20g
Cholesterol 22mg	7%
Sodium 5797mg	252%
Total Carbohydrate 329.10g	120%
Dietary Fiber 26.40g	94%
Total Sugars 47.30g
Protein 62.40g	125%

Vitamin D 0IU	0%
Calcium 413mg	32%
Iron 17mg	95%
Potassium 3139mg	67%

*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.

Source of Calories

Fat: 25.0%

Protein: 12.0%

Carbs: 63.1%