Zesty Grilled Zucchini Pasta Salad

"Recipe was printed on one of those recipe cards from the grocery store. I really liked the flavors of this dish and used it as a main dish by adding some grilled chicken too. I used an indoor grill pan but of course this would work on an outdoor grill too. **Note 4-8 hours of marinading of veggies is needed to really get the flavors** Hope you enjoy it too!"
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:
4hrs 20mins


  • 3 medium zucchini, cut into 1/2 inch rounds
  • 1 red onion, cut into thick wedges
  • 1 large red bell pepper, seeded and cut into quarters
  • 12 cup light balsamic vinaigrette
  • 1 (14 ounce) package penne, pasta (tubular, use multi-grain or whole-wheat)
  • 12 cup fresh parsley, chopped
  • salt and pepper
  • 1 cup parmesan cheese, shredded


  • Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
  • Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
  • Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
  • Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
  • Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

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  1. I really enjoyed the roasted veggies in the pasta salad. I used whole wheat penne rigata and ate it then later added a little mayo to moisten it up some more. Enjoyed both ways! Thanks! Made for Newest Zaar tag.


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