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Easy Summer Pasta Salad with Grilled Veggies Recipe
Ash Tyrrell

Easy Summer Pasta Salad with Grilled Veggies Recipe

I recently made this Easy Summer Pasta Salad with Grilled Veggies 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.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.