Grilled Vegetable Pasta Salad

This Grilled Vegetable Pasta Salad is the perfect side dish for all of your BBQ’s. Easy to prepare and packed with flavor!

Prep Time25

Cook Time20

Total Time45

Servings: 2 cup servings

Calories: 406kcal

Ingredients

For the Vegetables:

12 ounces portabella mushrooms 4 large mushroom caps
12 ounces halved red bell peppers 2 medium peppers
12 ounces halved yellow squash 2 small squash
12 ounces halved zucchini 2 small zucchini
6 ounces halved red onion 1 large onion
1 tablespoon extra virgin olive oil
¼ teaspoon black pepper
¼ teaspoon salt

Pasta Salad:

½ pound fusilli pasta
8 ounces baby mozzarella pearls 1 ½ cups
¼ cup chopped fresh basil
¼ cup chopped fresh parsley

Dressing:

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon dijon mustard
¼ teaspoon black pepper
¼ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon red pepper flakes optional

Instructions

Preheat the grill to medium heat, about 350 degrees F.
Bring a large pot of water to boil for the pasta. We recommend adding a teaspoon of salt to the water for flavoring the pasta.
Lay the vegetables on a large baking sheet. Spray or drizzle with olive oil. Sprinkle the vegetables with salt and pepper. Make sure they are evenly coated.
Generously coat the grill grates with olive oil cooking spray to prevent sticking.
Using a pair of tongs, take the vegetables and lay them onto the greased grill grates. Cook over medium heat for 4-5 minutes, then flip and cook for an additional 4-5 minutes.
While the vegetables cook, boil the pasta according to the package directions. We recommend cooking it al dente because the pasta will continue to absorb the dressing in the bowl and you’ll want the pasta to hold its shape once assembled. We cooked the pasta for about 3 minutes less than the recommended cook time. You can rinse the pasta with cold water once you have drained it to cool it down and stop it from cooking.
Once the vegetables are cooked through, set aside and let them cool to room temperature, about 10 minutes.
While the vegetables cool and the pasta cooks, assemble the dressing. Combine the balsamic vinegar, olive oil, mustard, black pepper oregano, garlic powder, onion powder, salt, and red pepper in a measuring cup. Whisk together until evenly incorporated and combined.
Once the grilled vegetables have cooled, cut them into ½ inch cubes and set aside.
In a large bowl, combine the cooked pasta, grilled vegetables, mozzarella balls, fresh herbs, and dressing. Mix thoroughly until the salad dressing has evenly combined with the rest of the ingredients.

Nutrition