Balsamic Pasta Salad with Grilled Vegetables
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This simple balsamic pasta salad with grilled vegetables and crumbled feta is colorful, full of flavor, and so easy to throw together – perfect for a backyard BBQ, picnic, or a lunch you’ll actually look forward to.
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A couple of weeks ago I went to my friend’s place for some evening drinks and chit chat, and she served a lovely snack board that included some marinated grilled vegetables.
She whipped this thing up in about 15 minutes after a full day of kid activities! I think that’s one of my favorite things about summer. The simple pleasure of putting a bunch of stuff on the grill at the end of a busy day, and having a delicious healthy dinner on the table in minutes.
Anyway, I was still thinking about those grilled vegetables the next day, so I decided to make a big batch myself.
There are plenty of things you could do with grilled vegetables, but I decided to toss them with some pasta and an easy balsamic vinaigrette for the perfect veg-forward balsamic pasta salad.
This was so good, It was pretty hard not to eat it all on the spot, but I refrained and instead prepared some lunches for the week.
Since I try to spend as little time as possible in the house on summer Sundays, I really tried to make this balsamic pasta salad as efficiently as possible. I made a big batch of the vinaigrette and used half of it to marinate the vegetables before grilling them, and the other half to dress the salad.
And if you wanted to be extra-efficient, you could just throw a few extra vegetables on the grill the next time you’re making something like this grilled zucchini and summer squash or my grilled balsamic chicken, and save them for this salad. It’s one of those little shortcuts that makes weekday meals feel way easier – especially when you already have the grill going.
Ingredient Notes
Pasta
Any short pasta shape will work here – penne, rotini, fusilli, or farfalle are all great options. Even stuffed pastas, as in this tortellini caprese salad work great, and can really bulk a pasta salad up into a meal. Just cook it until al dente so it doesn’t fall apart in the salad.
You can also use a gluten-free pasta here!
Vegetables
I used colorful bell peppers, red onions, zucchini, and corn in this salad, but feel free to use whatever you have on hand, or whatever your garden is producing in excessive quantities! You can also roast some eggplants or mushrooms to add in this grilled vegetable pasta salad.
Feta Cheese
I also love a little cheese in my pasta salad and happened to have some feta in the fridge, so I used that. But bocconcini, burrata, or goat cheese would have been great too.
Balsamic Vinaigrette
This is a quick homemade mix of balsamic vinegar, olive oil, garlic, salt, black pepper, and fresh herbs. Half of it is used to marinate the vegetables before grilling, and the rest is saved to dress the pasta salad. It’s a simple trick that adds so much flavor without extra effort.
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Step by Step Instructions
- In a medium bowl, whisk together all the marinade ingredients. Pour half of the marinade (about ½ cup) into a large resealable plastic bag and set the rest aside to use later as the dressing.
- Add all the vegetables to the bag, seal, and give it a gentle shake to coat everything evenly. Refrigerate for at least an hour, or up to a full day.
- Preheat a grill or grill pan over medium-high heat. Remove the vegetables from the marinade and place them on the hot grill.
- Grill for about 8–10 minutes, turning once. The corn will need to be turned a few extra times to cook evenly. Keep an eye on everything and pull the vegetables off the grill as they finish – zucchini will be done first, and bell peppers and corn usually take the longest.
- While the vegetables are grilling, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse under cold water to cool it down.
- Once the vegetables are cool enough to handle, chop them into bite-sized pieces. Cut the corn kernels off the cobs by running a sharp knife along the length.
- In a large mixing bowl, combine the cooked pasta, roasted vegetables, the reserved dressing, and crumbled feta. Add a handful of chopped herbs if you’d like (I like fresh basil). Serve the salad cold or at room temperature.
Tips for the Best Pasta Salad
- Don’t overcook the pasta – it should be al dente so it holds up when mixed with the vinaigrette.
- Salt your pasta water generously, and taste the salad once it’s mixed. Sometimes it needs an extra pinch of salt or a splash of vinegar for the perfect flavor balance.
Recipe Variations
- Use tortellini or cheese-stuffed pasta to make it a heartier main dish.
- Add chickpeas, grilled chicken, or even some grilled tofu for extra protein.
- Oven roasted vegetables work just fine if you don’t feel like grilling. You can also throw in raw veggies like cherry tomatoes, baby spinach, or cucumbers for extra crunch.
- If you’re not in a balsamic mood, try swapping in this Greek marinade made with fresh lemon juice, olive oil, a spoonful of Dijon mustard, and a little honey for sweetness.
Storage Instructions
This balsamic pasta salad with grilled vegetables holds up really well in the fridge, which makes it a great option for make-ahead meals or packed lunches. Store any leftovers in an airtight container and keep them chilled for up to 3 days.
If you’re making it ahead for a potluck or BBQ, just give it a quick toss before serving. The pasta tends to soak up a bit of the dressing as it sits, so I like to add an extra drizzle of olive oil or a splash of balsamic vinegar to freshen things up. The flavors only get better the next day!
A Couple of Other Favorite Pasta Salads to Try
Mediterranean Israeli couscous salad
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Balsamic Pasta Salad with Grilled Vegetables
Ingredients
- 1 zucchini sliced 1/2 inch thick
- 1 red bell pepper seeded and quartered
- 1 yellow bell pepper seeded and quartered
- 1/2 red onion quartered
- 2 ears corn shucked
- 1 lb dry pasta shapes such as rotini, penne, or farfalle
- 1 cup crumbled feta cheese
Marinade and Dressing
- 2/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 clove garlic minced
- 2 tablespoons fresh herbs chopped (basil, oregano, tarragon etc), plus more for garnish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a medium bowl, whisk together the marinade ingredients. Add half the marinade (1/2 cup), to a gallon-size plastic baggie, reserving the rest for the dressing, and add the vegetables to the bag. Swish around until well combined and refrigerate for an hour or up to a day.
- Preheat a grill pan or grill on medium-high heat. Remove the vegetables from the marinade and grill, turning once 8 – 10 minutes. Corn will need to be turned a few times to cook evenly. Watch the vegetables as they cook and remove them as the are done, when they are crisp-tender. (Zucchini will be done first, with bell peppers taking the longest).
- While the vegetables are on the grill, bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and rinse under cold water.
- Once cooked, remove the vegetables from the grill and chop into 1 inch pieces. Run a sharp knife down the length of the corn cobs to release the kernels.
- In a large bowl, combine the cooked pasta, vegetables, dressing (reserved marinade), feta and additional chopped herbs, if desired. Serve cold or at room temperature.
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So colorful! A great way to use up that summer produce!
All of my favourite summer flavours in this salad. Perfect for an end of summer party.
Yum! This looks fabulous! Will be adding this to my weekly menu!
The bright colors of this pasta salad make it look so appetizing. I hope to try this soon.
I love a good pasta salad, this looks so colourful and delicious!
❤️❤️❤️