Description
This vibrant Grilled Vegetable Pasta Salad is a delightful summer dish featuring smoky grilled zucchini, yellow squash, red pepper, red onion, and eggplant combined with al dente ditalini pasta. Tossed in a tangy homemade red wine vinaigrette with fresh herbs and Parmesan cheese, it offers a perfect balance of fresh, zesty, and savory flavors. Ideal for picnics, potlucks, or as a refreshing side for any meal, this salad can be prepared ahead for effortless entertaining.
Ingredients
For the Pasta and Vegetables
- 1 zucchini, cut into ½” planks
- 1 yellow squash, cut into ½” planks
- 1 red pepper, cut into planks
- ¾ cup red onion, cut into rings
- 1 small eggplant, cut into ½” planks
- ½ cup fresh parsley, minced
- ½ cup fresh basil leaves
- 1 lb. ditalini pasta, cooked
- 1 cup Parmesan cheese, finely grated
For the Vinaigrette
- ¼ cup olive oil
- ½ cup red wine vinegar
- 1 lemon, juiced
- 1 tablespoon dried oregano
- ½ teaspoon crushed chili flakes
- 4 garlic cloves, pasted
- Kosher salt and fresh black pepper, to taste
Instructions
- Grill the Vegetables: Preheat an oil-greased grill or grill pan over medium-high heat. Grill the vegetable planks, including zucchini, yellow squash, red pepper, red onion rings, and eggplant for 1 to 2 minutes on each side until tender with nice grill marks and smoky flavor.
- Prepare the Vinaigrette: In a large mixing bowl, whisk together olive oil, red wine vinegar, freshly squeezed lemon juice, dried oregano, crushed chili flakes, and garlic paste. Season this dressing with kosher salt and fresh black pepper according to your taste preference.
- Toss Grilled Vegetables in Vinaigrette: Dice the grilled vegetables into bite-sized pieces and add them to the vinaigrette. Toss thoroughly to coat the vegetables evenly in the flavorful dressing.
- Combine Pasta and Herbs: Add the cooked ditalini pasta to the bowl with the vinaigrette and vegetables. Then mix in the grated Parmesan cheese, minced fresh parsley, and torn fresh basil leaves. Toss everything together until well incorporated.
- Chill the Salad: Cover the salad and place it in the refrigerator for at least two hours to allow the flavors to meld and the salad to chill thoroughly.
- Final Toss and Serve: Before serving, give the salad a good toss once more. Adjust seasoning by adding extra vinegar if desired. Serve chilled or at room temperature and enjoy this refreshing grilled vegetable pasta salad.
Notes
- This salad improves in flavor when chilled overnight, making it perfect for meal prep or events.
- For a vegan version, omit the Parmesan cheese or substitute with a plant-based cheese alternative.
- You can swap ditalini pasta for other small pasta shapes such as elbow macaroni or orzo.
- Be sure to oil your grill or pan well to prevent vegetables from sticking.
- Adjust crushed chili flakes to your heat preference or omit for a milder taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
