Balsamic Pasta Salad with Grilled Vegetables -

A plate of balsamic pasta salad garnished with basil with a fork in it.

Balsamic Pasta Salad with Grilled Vegetables

This simple summer pasta salad with grilled vegetables, feta and an herby balsamic vinaigrette is the perfect way to enjoy the end-of-summer harvest. It's super easy and quick to make and is a great side for a BBQ or potluck. Leftovers make wonderful lunches too!

Course Side

Cuisine American

Prep Time 15

Cook Time 15

marinating time 1

Total Time 30

Servings servings

Calories 361kcal

Author Ann Otis

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

US Customary - Metric

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.

Video

Notes

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!

Nutrition