I recently made this Easy Summer Pasta Salad with Grilled Veggies Recipe on a warm afternoon, and I couldn’t believe how quickly it disappeared. The smoky grilled vegetables mixed with tender pasta and zesty dressing tasted like summer in every bite.
I love how light yet satisfying it feels, making it perfect for picnics or simple backyard dinners. After chilling it for a bit, the flavors blended beautifully and became even better. Trust me, once you make this, it’ll become your go-to summer salad.
Ingredients
This recipe uses simple, fresh ingredients that shine when combined. Each one plays an important role in flavor and texture.
- 8 ounces mini farfalle pasta – The small bow-tie shape holds the dressing well. You can also use rotini or penne, but choose a shape with ridges for better flavor absorption.
- ¾ teaspoon salt – Seasons the pasta while it cooks, enhancing overall flavor.
- ½ teaspoon garlic powder – Adds a subtle savory depth directly to the pasta.
- ½–1 teaspoon Italian herbs – Dried oregano or basil works beautifully for extra aroma.
For the salad:
- 1 cup chopped tomatoes – Fresh, ripe tomatoes add juiciness and brightness. Avoid overly soft tomatoes for best texture.
- 1 large zucchini – Sliced into thick rounds so they don’t fall apart on the grill.
- 1 red bell pepper – Brings natural sweetness and vibrant color.
- ½ red onion – Adds a mild sharpness that balances the smoky vegetables.
- 1 (15 oz) can chickpeas, drained and rinsed – Provides plant-based protein and a satisfying bite.
- ½ cup chopped fresh basil – Fresh herbs make a big difference; don’t skip this.
- Neutral high-heat oil – Used to lightly coat vegetables before grilling.
For the dressing:
- 1 tablespoon extra virgin olive oil – Forms the rich base of the dressing.
- 1 teaspoon Dijon mustard – Adds tang and helps emulsify the dressing.
- 2 tablespoons fresh lemon juice – Gives bright acidity that wakes up the salad.
- 1 teaspoon dried basil (or 2 tablespoons fresh) – Boosts herb flavor.
- 2 cloves garlic, minced – Freshly minced garlic gives bold taste.
- ½ teaspoon salt – Balances all the flavors.
- ¼ teaspoon black pepper – Adds gentle heat.
- 1–2 tablespoons water – Adjusts consistency so the dressing coats evenly.
Optional garnish: chopped fresh basil, vegan Parmesan, red pepper flakes.
Note: This recipe makes approximately 4 generous servings. You can easily double it for gatherings. For more recipe inspiration, you may also enjoy:
braised-short-ribs-recipe or creamy-chicken-sausage-orzo-skillet-recipe.
Variations
This salad is incredibly flexible, so feel free to adjust it based on your preferences or dietary needs.
- For a gluten-free version, simply use your favorite gluten-free pasta. Make sure not to overcook it, as gluten-free pasta can soften quickly.
- If you want to add extra greens, toss in a handful of baby spinach or arugula just before serving. It adds color and nutrition without overpowering the flavor.
- For more protein, swap chickpeas with white beans or even grilled tofu cubes.
- If you enjoy a fresh twist, replace basil with chopped mint. It creates a brighter, slightly sweet flavor profile.
- To make the dressing creamier, stir in a spoonful of unsweetened plant-based yogurt. It gives a richer texture while keeping the dish light.
Cooking Time
This recipe comes together quickly and is perfect for busy summer days.
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Large pot – For boiling the pasta evenly.
- Grill pan or outdoor grill – To char the vegetables and add smoky flavor.
- Large mixing bowl – For tossing the salad ingredients together.
- Small bowl and whisk – To mix the dressing smoothly.
- Knife and cutting board – For slicing and prepping vegetables.
How to Make Easy Summer Pasta Salad with Grilled Veggies?
This recipe is simple and straightforward. Each step builds flavor and texture, resulting in a vibrant summer dish.
Cook the Pasta
Bring a large pot of water to a boil and add salt, garlic powder, and Italian herbs. Cook the pasta until just al dente, following package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Prepare and Grill the Vegetables
Slice the zucchini, bell pepper, and red onion into grill-friendly pieces. Lightly brush them with oil and sprinkle with salt and pepper. Grill until tender with visible char marks, then remove and let cool slightly before chopping into bite-sized pieces.
Make the Lemon Herb Dressing
In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, dried basil, garlic, salt, and pepper. Add a little water to reach a pourable consistency. The dressing should be smooth and slightly tangy.
Assemble the Salad
In a large bowl, combine cooked pasta, grilled vegetables, chopped tomatoes, chickpeas, and fresh basil. Pour the dressing over everything and toss gently until well coated. Taste and adjust seasoning if needed.
Chill and Serve
For best results, let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to blend beautifully. Serve cold or at room temperature for maximum freshness.
Additional Tips for Making this Recipe Better
After making this recipe a few times, I’ve discovered some small tricks that make a big difference:
- I always cook the pasta just slightly firm because it softens more as it sits in the dressing.
- I let the grilled vegetables cool before mixing them in so they don’t wilt the basil.
- I sometimes add a little lemon zest for extra brightness — it really lifts the flavor.
- If I’m preparing it a day ahead, I reserve a bit of dressing and toss it in just before serving to refresh the salad.
- I taste and adjust salt after chilling because flavors mellow in the fridge.
How to Serve Easy Summer Pasta Salad with Grilled Veggies?
This pasta salad is beautiful enough to serve as a centerpiece dish. Transfer it to a wide serving bowl and top with extra fresh basil and a sprinkle of vegan Parmesan for a polished look.
It pairs wonderfully with grilled veggie burgers, sandwiches, or even simple crusty bread. For summer gatherings, I like to serve it alongside grilled corn or fresh fruit for a complete seasonal spread.
If you want a more elegant presentation, plate individual portions and drizzle a tiny bit of extra olive oil on top before serving.
Nutritional Information
Here’s a quick look at the approximate nutrition per serving:
- Calories: ~369 kcal
- Protein: ~14 g
- Carbohydrates: ~64 g
- Fat: ~7 g
These values may vary slightly depending on ingredient brands and portion sizes.
Make Ahead and Storage
Storing in the Refrigerator
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it even tastier the next day.
Freezing
Freezing is not recommended for this salad. The pasta and fresh vegetables may become mushy once thawed.
Reheating
This salad is meant to be served cold or at room temperature. If it seems dry after refrigeration, add a splash of lemon juice or olive oil and toss before serving.
Why You’ll Love This Recipe?
This recipe truly captures the essence of summer cooking. Here’s why it stands out:
- It’s easy to prepare: Simple steps and basic ingredients make it beginner-friendly. You don’t need complicated techniques.
- It’s full of vibrant flavors: Smoky grilled vegetables combined with fresh herbs and tangy dressing create balance in every bite.
- It’s versatile: You can swap ingredients easily to match dietary preferences or what you have on hand.
- It’s meal-prep friendly: It stores well and tastes even better the next day, making it perfect for busy weeks.
- It’s crowd-pleasing: Whether for picnics, potlucks, or family dinners, this salad always gets compliments.
This Easy Summer Pasta Salad with Grilled Veggies is everything I want in a warm-weather dish — colorful, fresh, satisfying, and incredibly flavorful. Once you try it, you’ll understand why it deserves a regular spot on your summer menu.
Easy Summer Pasta Salad with Grilled Veggies Recipe
Ingredients
Method
- Bring a large pot of water to a boil and add salt, garlic powder, and Italian herbs. Cook the pasta until just al dente, following package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Slice the zucchini, bell pepper, and red onion into grill-friendly pieces. Lightly brush them with oil and sprinkle with salt and pepper. Grill until tender with visible char marks, then remove and let cool slightly before chopping into bite-sized pieces.
- In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, dried basil, garlic, salt, and pepper. Add a little water to reach a pourable consistency. The dressing should be smooth and slightly tangy.
- In a large bowl, combine cooked pasta, grilled vegetables, chopped tomatoes, chickpeas, and fresh basil. Pour the dressing over everything and toss gently until well coated. Taste and adjust seasoning if needed.
- For best results, let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to blend beautifully. Serve cold or at room temperature for maximum freshness
Notes
- I always cook the pasta just slightly firm because it softens more as it sits in the dressing.
- I let the grilled vegetables cool before mixing them in so they don’t wilt the basil.
- I sometimes add a little lemon zest for extra brightness — it really lifts the flavor.
- If I’m preparing it a day ahead, I reserve a bit of dressing and toss it in just before serving to refresh the salad.
- I taste and adjust salt after chilling because flavors mellow in the fridge.
