Grilled Vegetable Pasta Salad

By Maria Lichty

Published on August 19, 2025

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Grilled Vegetable Pasta Salad: A Must-Make for Summertime

When the grill is hot and the summer produce is at its peak, this Grilled Vegetable Pasta Salad is the first thing I want to make. It’s basically all my summer favorites in one bowl: smoky grilled veggies, tender pasta, and a bright basil vinaigrette. It’s simple, satisfying, and absolutely bursting with flavor.

I’ve brought this salad to backyard BBQs, made it ahead for busy weeknight dinners, and even packed it for an easy meal on the go. The grilled zucchini and peppers add that perfect charred sweetness, while the fresh arugula, juicy grape tomatoes, and briny artichokes keep things bright and balanced. And that basil vinaigrette? I could drink it with a straw.

This pasta salad is a standout side dish for summer BBQs, potlucks, and picnics, but it also holds its own as a light vegetarian main. If you want to add protein, throw in some white beans or chickpeas. You can also serve it with grilled chicken, pork tenderloin, steak kabobs, or turkey burgers for a simple weeknight dinner. And if you’re into meal prep, good news, it tastes even better the next day!

If you’re looking for a make-ahead salad that’s colorful, flavorful, and just a little bit fancy, this is it. Trust me, you’re going to love this one.

Ingredients (with Helpful Notes)

• Zucchini: Slice lengthwise and grill until just tender with char marks. Smaller zucchinis are less watery and have better flavor.
• Red & Yellow Bell Peppers: Bright, sweet, and perfect for grilling. Slice into wide strips to make them easy to flip.
• Red Onion: Grill in thick wedges. The heat brings out their natural sweetness.
• Olive Oil or Avocado Oil: Lightly coat veggies before grilling to prevent sticking and enhance flavor.
• Pasta: I like to use Fusilli or Cavatappi pasta. Their twists and curves catch the vinaigrette and veggies beautifully. You can use your favorite pasta. If you are gluten-free, use gluten-free pasta!
• Arugula or Chopped Spinach: Stir in just before serving for a pop of color and freshness. Arugula adds a peppery bite, my personal favorite!
• Tomatoes: I love using halved grape or cherry tomatoes for juicy bursts of flavor.
• Artichoke Hearts: Use canned or jarred (drained and quartered) for ease.
• Parmesan Cheese: Freshly grated or shaved for that salty, nutty bite. Don’t forget extra for garnish!
• Basil Vinaigrette: This bright, herby dressing brings everything together.

Pasta

Grilled Vegetable Pasta Salad

This colorful Grilled Vegetable Pasta Salad features smoky grilled zucchini, bell peppers, and red onion tossed with tender pasta, juicy tomatoes, artichoke hearts, arugula, Parmesan, and a bright basil vinaigrette. Perfect for summer gatherings or meal prep!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Cuisine Italian

Servings 8

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Ingredients

  

1x2x3x

• 2 small zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 large red onion
• 1 to 2 tablespoons olive oil or avocado oil
• Kosher salt and black pepper, to taste
• 1 lb fusilli or cavatappi pasta, or pasta of your choice
• 3 cups arugula, or chopped spinach
• 2 cups grape tomatoes, halved
• 14 oz can artichoke hearts, quartered
• 1/2 cup Parmesan cheese
• Basil vinaigrette
• For garnish: basil leaves and parmesan cheese

Instructions

 

• Preheat grill to medium-high heat. If you don’t have a grill, you can use a grill pan on the stove.
• Cut the ends of the zucchinis off. Cut in half lengthwise and then cut each half into spears. Use a sharp knife to slice down the sides of the pepper, cutting away the core. You should end up with 3 to 4 flat pieces. Discard the core and stem. Slice the red onion into wedges. Place the zucchini spears, peppers, and onion on a large plate or tray. Drizzle with oil and toss until well coated. Season with salt and pepper.
  
• Place the vegetables on the hot grill. Grill the zucchini for 3 to 4 minutes per side, or until the zucchini is tender and there are nice grill marks. Grill the peppers for 5 to 6 minutes, flipping the peppers halfway through, until tender and charred. Grill the onions for 4 to 5 minutes per side, or until char marks form and the onions are tender.
  
• Transfer the grilled vegetables to a cutting board and let cool to room temperature. After the vegetables have cooled, cut them into pieces.
  
• Meanwhile, cook the pasta. Bring a large pot of salted water to a boil and cook until al dente, according to package instructions. Drain and rinse with cold water.
  
• In a large bowl, combine the pasta, grilled veggies, arugula, tomatoes, artichoke hearts, and Parmesan cheese.
  
• Make the basil vinaigrette and pour over the salad. Toss until well combined. Season with salt and pepper, to taste. Garnish fresh basil leaves and extra Parmesan cheese. Serve.
  

Notes

How to Store:

• Store in an airtight container in the fridge for up to 4 days.
• If the pasta absorbs too much dressing, simply refresh it with a drizzle of olive oil or a spoonful of extra vinaigrette.
• Not freezer-friendly, but delicious cold or at room temp!

Nutrition

Calories: 332kcal, Carbohydrates: 51g, Protein: 12g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 4mg, Sodium: 301mg, Potassium: 449mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1627IU, Vitamin C: 72mg, Calcium: 124mg, Iron: 2mg

Keywords basil, parmesan cheese, pasta, pasta salad, vegetables

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