Description

Indulge in the vibrant flavors of Grilled Vegetable Pasta Salad, where perfectly charred bell peppers, zucchini, and cherry tomatoes unite with al dente pasta for a refreshing dish. Ideal for summer barbecues or light dinners, this salad is customizable to suit seasonal vegetables and personal preferences. Tossed in a zesty balsamic dressing, it’s not just a meal; it’s a celebration of freshness and color that will impress your guests and tantalize your taste buds.

Ingredients

Scale

8 oz penne pasta
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes, halved
1/2 red onion, sliced
3 tbsp extra virgin olive oil
2 tsp Italian seasoning
3 tbsp balsamic vinegar
Salt and pepper to taste

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Instructions

Cook the pasta in a large pot of boiling salted water until al dente (about 8-10 minutes). Drain and rinse under cold water.
While the pasta cooks, chop the vegetables into bite-sized pieces.
Preheat the grill to medium heat. Toss vegetables with olive oil, Italian seasoning, salt, and pepper. Grill for about 5-7 minutes until tender with char marks.
In a large bowl, combine the cooked pasta and grilled vegetables. Drizzle with balsamic vinegar and toss gently to coat.
Taste and adjust seasoning as needed before serving warm or chilled.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 3g
Sodium: 120mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg