Grilled Veggie Pasta Salad


Fresh pasta salad with grilled veggies brushed with olive oil. Gives plain pasta an edge.

Prep Time:
20 mins
Grill Time:
10 mins
Total Time:
30 mins


  • 1 small zucchini, halved lengthwise

  • 1 red sweet pepper, stemmed, seeded, and quartered

  • ½ small red onion, cut into 1/2-inch thick slices

  • ½ pound asparagus, trimmed

  • 3 tablespoon olive oil

  • 4 cup cooked whole grain rotini pasta

  • 1 tablespoon balsamic vinegar

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • 2 tablespoon fresh oregano, chopped

  • Shredded Parmesan cheese (optional)


  1. Lightly brush vegetables with 1 tablespoon of the oil. For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)

  2. Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl. Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.

    Grilled Veggie Pasta Salad
    Karla Conrad

Nutrition Facts (per serving)

333 Calories
12g Fat
49g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 333
% Daily Value *
Total Fat 12g 15%
Saturated Fat 1g 5%
Sodium 152mg 7%
Total Carbohydrate 49g 18%
Total Sugars 6g
Protein 9g
Vitamin C 46.6mg 233%
Calcium 20.2mg 2%
Iron 4.3mg 24%
Potassium 281mg 6%
Folate, total 157.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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