Fresh, local produce is one of the best parts of summer, and this grilled vegetable pasta salad is a simple, flavorful way to enjoy it. When markets and gardens are full of zucchini, asparagus, and sweet peppers, it is the perfect time to turn those colorful vegetables into a healthy summer pasta salad that works for almost any meal.
This easy grilled vegetable pasta salad is fresh, filling, and bright without feeling heavy. It combines tender pasta, lightly charred vegetables, sliced Kalamata olives, fresh herbs, and a homemade lemon vinaigrette. The vinaigrette is tangy and simple, helping the smoky grilled vegetables stand out without overpowering them.
You can use almost any summer vegetables you enjoy, but zucchini, asparagus, and peppers are especially good because they grill quickly and add great color and texture. Fresh parsley adds a clean, herby finish, although basil would also work beautifully if that is what you have on hand.
This gluten-free grilled vegetable pasta salad is a great dish for barbecues, summer parties, potlucks, or easy weekday lunches. Serve it as a side dish with grilled chicken, fish, or burgers, or enjoy it on its own as a light main course. It is also a helpful make-ahead recipe because the pasta has time to absorb the lemon vinaigrette while it chills.
If you are already grilling dinner, make extra vegetables and save them for this salad. Simply cut the vegetables, toss them with olive oil, thread them onto skewers if needed, and grill until tender with a little char. Once everything cools slightly, toss it all together with pasta, olives, herbs, and dressing for a fresh summer pasta salad that tastes even better after resting in the refrigerator.
Tips for a Great Pasta Salad
- Choose a small pasta shape. Fusilli is a great option because the spirals hold onto the lemon vinaigrette and help distribute flavor throughout the salad.
- Cook the pasta in well-salted water. This seasons the pasta from the inside as it cooks and keeps the finished salad from tasting flat.
- Cook the pasta just slightly longer than you might for a hot pasta dish. Pasta firms up as it cools, so avoid undercooking it for pasta salad.
- Add the dressing while the pasta is still warm. Warm pasta absorbs the vinaigrette better, giving the salad more flavor in every bite.
- Make it ahead when possible. Chilling the salad for at least an hour allows the flavors to blend, and overnight chilling works well too.
Cooking Your Vegetables
- The vegetables can be grilled or roasted. Grilling adds a smoky flavor, but you can also cook them in the oven at 350 degrees if grilling is not an option.
- Metal skewers work well for the zucchini and peppers. If using wooden skewers, soak them in water first so they do not burn on the grill.
- You can skip skewers and use a grill basket instead. This is especially helpful for smaller vegetable pieces.
- Watch the asparagus closely. Depending on the thickness of the spears, it may finish cooking before the zucchini and peppers.
What Keeps This Grilled Vegetable Pasta Salad Clean
- Use a pasta with a short, simple ingredient list. Brown rice pasta is a good gluten-free option, and lentil pasta can also work well in this recipe.
- The homemade lemon vinaigrette keeps the ingredients simple and fresh. Making your own dressing lets you control the oil, vinegar, citrus, and seasoning.
- This salad is packed with vegetables, making it a colorful and nutrient-rich choice for summer meals.
- Because the recipe is flexible, you can adjust the vegetables based on what is fresh, local, or already in your kitchen.
I Think You Might Like These Other Salads Too
Kale and Brussels Sprouts Salad with Maple Vinaigrette
Healthy Broccoli Salad
If you make this gluten-free grilled vegetable pasta salad, enjoy it chilled and give it a quick toss before serving. If it has been in the refrigerator for more than a day, a small splash of olive oil and red wine vinegar can help freshen it up.
Grilled Vegetable Pasta Salad
Ingredients
Pasta Salad
- 1 lb fusilli pasta, gluten-free if needed
- 4 peppers red, yellow, and/or orange
- 2 large zucchinis
- 1 bunch asparagus
- ½ cup sliced Kalamata olives pitted
- ½ cup loosely packed fresh parsley or basil
- 2 tablespoons extra-virgin olive oil
Lemon Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- ¼ cup fresh lemon juice
- 1 tsp. oregano
- ½ tsp. garlic powder
- ½ tsp. salt
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain and set aside.
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Preheat the grill to medium-high heat, about 400 to 450 degrees.
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While the grill heats and the pasta cooks, prepare the vinaigrette. Whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, and salt. Toss the warm pasta with the vinaigrette, then refrigerate it while the vegetables cook.
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Slice the zucchinis into ½-inch rounds and cut the peppers into 1-inch pieces.
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Toss the zucchini and peppers with 1 tablespoon of olive oil, then thread them onto skewers.
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Toss the asparagus with the remaining 1 tablespoon of olive oil.
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Place the zucchini and pepper skewers on the grill and lay the asparagus directly on the grill rack.
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Grill the vegetables for 10 to 15 minutes, turning often, until tender and lightly charred. The asparagus may finish before the zucchini and peppers, depending on thickness.
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Let the vegetables cool slightly. Cut the zucchini slices into halves or thirds, then mix all the grilled vegetables into the pasta. Add the Kalamata olives and fresh parsley.
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Refrigerate for at least 1 hour before serving so the flavors can blend.
Notes
- Dress the cooked pasta while it is still warm so it can absorb more flavor from the lemon vinaigrette.
- This pasta salad is best served within 48 hours. If it seems dry after chilling, stir in a little extra olive oil and a splash of red wine vinegar before serving.