GRILLED SUMMER VEGETABLE PASTA SALAD WITH LEMON BASIL VINAIGRETTE

If you’re looking for a go-to pasta salad recipe that has all the veggies, then look no further than this Grilled Summer Vegetable Pasta Salad with Lemon Basil Vinaigrette! It is perfect for summer potlucks or picnics, when side dishes are not just the supporting actors, but have a true chance to really shine. This fresh pasta salad showcases seasonal summer vegetables, is easy to make in large quantities, and is refreshing yet hearty enough to satisfy everyone.

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Chock full of grilled veggies and tossed with tangy feta cheese and a lemon herb vinaigrette, this cold pasta salad can be a meal all on it’s own, or as a side dish with grilled chicken or fish.

Normally I opt for rotini pasta for pasta salads, but I felt like bow ties were the perfect pasta shape for this beautiful salad! It reminds me of sunny summer days, when the monarch butterflies migrate up from northern Mexico and make their way through my home state Arizona.

Now, obviously we’re not eating butterflies, but I find that this gastronomic homage to the natural world is such a beautiful touch on the summer table.

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This grilled summer vegetable pasta salad is colorful, flavorful, and easy to transport, making it an ideal dish for any summer gathering like July 4th or a day at the beach.

I grew up eating a classic, Italian deli-style pasta salad with olives, salami and tomatoes,  which was fantastic and I always asked my mother to make it during the hotter months. I still crave that pasta salad to this day, but I wanted to try something a little different and work with seasonal produce! 

Enter the zucchini, squash, and bell peppers. True summer heroes that are phenomenal grilled, and even more phenomenal mixed into a mouthwatering pasta salad!

I get my fresh summer vegetables at the farmer’s market every Saturday, and I’m never disappointed by the crates upon crates of rainbow hued veggies. Right now the squash and zucchini are at their sweetest, the corn and peppers are young and the tomatoes are just right.

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INGREDIENTS TO MAKE GRILLED VEGETABLE PASTA SALAD

This pasta salad will make you wish it was summer everyday, even if you live in the hottest place in the country, like I do! Just a few simple ingredients make up this impressive salad:

• Bow tie pasta: This shape of pasta is especially pretty, but you can use any shape of pasta you like, like penne or rotini!
• Summer vegetables: Zucchini, yellow squash, red bell pepper, portabella mushrooms, red onion and cherry tomato all make great choices and offer a wide range of colors.
• Feta crumbles: The salty tang from feta cheese adds so much depth to this salad, you can also swap for goat’s cheese or omit it entirely to keep the salad vegan/dairy free.
• Vinaigrette basics: Oil, red wine vinegar, and Dijon mustard make the base of this easy vinaigrette!
• Lemon: Lemon zest and juice add a splash of brightness and flavor to liven up both the veggies and the pasta.
• Basil and parsley: A little bit of green goes a long way in adding tons of herbal flavor to this pasta salad! Swap for any herbs you like, like tarragon or dill!

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CUSTOMIZE YOUR PASTA SALAD

• Swap the veggies: Try adding grilled corn, chopped cucumber or Kalamata olives
• Jazz up the vinaigrette: Try adding some chopped sun dried tomatoes to the vinaigrette for an incredible burst of deep tomato flavor
• Sneak in some greens: Turn this pasta salad into a salad pasta but adding in 2 cups of fresh baby spinach or chopped romaine lettuce for a lighter version that’s better for folks with PCOS, diabetes or insulin resistance.

HOW TO STORE PASTA SALAD (STORING TIPS)

Storing pasta salad is way easier than other salads because you don’t need to worry about the dressing turning your salad into a soggy mess by lunchtime. Here’s how to properly store pasta salad so you can enjoy it all week long, literally!

• Keep it cold: Pasta salad should be kept cold until ready to eat, so keep it refrigerated in an airtight container for max freshness. I only use glass containers for storing food, and I really love this affordable and durable option.
• Packing for lunch: If you’re taking some pasta salad to enjoy on the go, I highly recommend putting the container on an ice pack to keep it cold by the time you eat lunch. This YETI icepack has been my go to for packing my partner’s lunch daily!
• For max freshness: If you like to add greens to your pasta salad, I’d recommend packing the greens on top of the pasta salad to keep them from wilting until you are ready to eat. To serve, just toss the pasta and greens together. The same idea applies when packing a lunch: pasta first, then top with greens!

Tips:

• This salad can be made a day in advance and stored in the refrigerator. It’s better the next day!
• To make this pasta salad a complete meal, consider adding some protein like grilled chicken or shrimp.
• Feel free to swap in any other favorite summer vegetables, grilled corn is a great substitute!

GRILLED SUMMER VEGETABLE PASTA SALAD WITH LEMON BASIL VINAIGRETTE RECIPE

Ingredients:

• Pasta Salad:
  • 1 pound farfalle (bowtie pasta) or rotini
  • 1 medium zucchini, sliced into thick rounds
  • 1 medium yellow squash, sliced into thick rounds
  • 1 red bell pepper, cut into large chunks
  • 1 pint cherry tomatoes, halved
  • 1 small red onion, cut into thin wedges
  • 4 medium portabella mushrooms, wiped clean
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese
• Dressing:
  • 1/2 cup vegetable or canola oil (see cook’s note on olive oil)
  • 1/4 cup red wine vinegar
  • 3 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1 clove garlic, minced or grated
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Zest and juice of 1 lemon
  • black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and rinse under cold water to cool. Transfer to a large mixing bowl.
2. Preheat your grill to medium-high heat.
3. Toss the zucchini, yellow squash, red bell pepper, cherry tomatoes, red onion, and portabella mushrooms with olive oil, salt, and pepper.
4. Grill the vegetables until tender and slightly charred, about 4-6 minutes per side. Remove from grill and let cool.
5. Cut the grilled zucchini, squash, bell pepper, onion and mushrooms into bite-sized pieces. Transfer the grilled vegetables to the same mixing bowl as the pasta.
6. In a small bowl, whisk together the vegetable oil, red wine vinegar, water, Dijon mustard, salt, minced garlic, oregano, basil, parsley, lemon zest, lemon juice, salt, and pepper until well combined.
7. Pour the dressing over the pasta and vegetables and toss to combine.
8. Add the crumbled feta cheese. Gently toss again to combine.
9. Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.
10. Serve chilled or at room temperature.