Grilled Vegetable Pasta Salad

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Recipe from Two Peas and Their Pod

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!

Prep Time20

Cook Time20

Total Time40

Course: Pasta

Cuisine: Italian

Keyword: basil, parmesan cheese, pasta, pasta salad, vegetables

Servings:

Calories: 332kcal

Ingredients

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