Pasta Salad With Grilled Vegetables

Total Time
Prep 20 mins
Cook 18 mins

Ingredients Nutrition


  1. Whisk Dressing ingredients in a large bowl.
  2. Stir in tomatoes and let stand at least 20 minutes to extract juices.
  3. Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.
  4. Spray vegetables with cooking spray.
  5. Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes.
  6. Remove to a cutting board.
  7. Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half).
  8. Add to bowl along with pasta.
  9. Toss to mix and coat.
  10. Serve at room temperature.
Most Helpful

This was good. I added a fair amount of salt and pepper and about a teaspoon of dry oregano, which made it better. The veggies were wonderful... I think next time I would increase the amount of veggies by 50% up to double the original recipe. Thanks for the recipe.

Chef TanyaW September 10, 2011

This was FANTASTIC! I substituted an orange pepper for the yellow squash, and rotini for the bowtie pasta. It turned out beautifully and I will make this over and over again. Such a nice change from mayo-and-macaroni salad!

Gwen Stylez October 02, 2007