Description
Grilled Vegetable Pasta Salad is a vibrant and refreshing dish that captures the essence of summer. Bursting with the colorful flavors of grilled zucchini, bell peppers, and cherry tomatoes, this salad is not only visually appealing but also deliciously satisfying. It’s perfect for barbecues, picnics, or any gathering where you want to impress your guests with minimal effort. Tossed in a light garlic-balsamic dressing, every bite is a delightful blend of freshness and warmth that will have everyone coming back for more.
Ingredients
Scale
- 8 ounces fusilli pasta
- 1 medium zucchini, diced
- 1 cup assorted bell peppers (red, yellow, orange), chopped
- 1 cup cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Salt & pepper to taste
Instructions
- Preheat grill to medium-high heat.
- In a bowl, toss zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
- Grill vegetables for about 5–7 minutes until tender and charred.
- Meanwhile, cook the fusilli pasta according to package instructions until al dente; reserve some pasta water before draining.
- In a large bowl, combine grilled vegetables with cooked pasta, minced garlic, basil, and balsamic vinegar. Mix gently.
- Adjust seasoning with additional salt, pepper, or reserved pasta water as needed.
- Serve warm or chilled at your next gathering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg