Grilled Vegetable Pasta Salad is the best summer side dish! Get out of the kitchen and into party mode with this delicious and easy recipe!
Grilling is a great way to keep the heat outside during the summer, and this Grilled Vegetable Pasta Salad combines my love of grilling and being outdoors with my love of cold side dishes!
This recipe is filled with delicious summer flavors and only enhanced by that smoky grilled taste. Need more hearty side dish ideas? Try my Italian Pasta Salad loaded with salami, mozzarella cheese, and olives for a side dish that’s enough to be a meal!
GRILLED VEGETABLE PASTA SALAD
Like this recipe? Pin it to your SIDE DISH pinboard!
Follow Real Housemoms on Pinterest
This is the BEST pasta salad out there. This recipe is perfect with your burgers or chicken this Labor Day weekend! The veggies are so delicious grilled and the Parmesan cheese is perfect with the balsamic vinaigrette. You could make everything the day before and then grill the veggies on the day while you grill the rest of your yummies.
This cold pasta salad is covered in a tangy balsamic vinegar and olive oil dressing that will make your veggies pop and is a lighter option than a number of barbecue side dishes. Get grilling!
- Rotini – I use the tricolored ones for an extra pop
- Portobello mushrooms
- Olive oil
- Garlic powder
- Balsamic vinegar
- Parmesan cheese
- Fresh basil (optional but yummy!)
Out of salami? Try pepperoni! The salty cured meat brings a new flavor element to this recipe not usually found in other recipes. Love to grill other veggies like asparagus, squash, or bell peppers? Mix and match your grilled vegetables to your preferences!
Cold pasta salad only improves with time, so feel free to make the salad the day before your party and grill the veggies a few hours before serving! Whenever I have leftovers, they don’t last long because I’ll eat this side dish with every meal.
How to Make Pasta Salad
- First, cook your pasta according to the directions and set it aside to chill.
- Next, toss your veggies in olive oil, salt, pepper, garlic powder, oregano, and basil.
- Then, grill the veggies! This should be about 5 minutes per side but could vary based on thickness. Make sure your pasta AND veggies have cooled before continuing to the next step!
- Once everything has cooled to at least room temperature, chop your grilled veggies into bite-sized pieces and toss with your cooled pasta.
- Next, add the salami and Parmesan cheese crumbles. Mix together well.
- For the dressing, combine a little more olive oil and your balsamic vinegar. Pour your dressing over the salad and toss again to make sure everything is combined and dressed.
- Serve cold and enjoy! I like to pop mine in the refrigerator until it’s time to eat.
This may look like a lot of steps but I promise it’s a lot of mixing. Don’t have a lot of time? Make this in steps! The pasta and vegetables have to cool anyway, so they can be made earlier and you can prep more for the party while they wait.
What Goes in a Pasta Salad?
There are thousands if not millions of recipes for different cold pasta salad variations, but what do they all have in common?
The main requirement for this is the pasta (obviously) as well as a dressing. Usually olive oil-based, some dressings can be creamy. But that’s it! Everything else is extra and totally up to you!
Pasta salad is normally packed with vegetables depending on the theme, and some of the most popular additions are tomatoes, olives, and cucumbers. You can have cooked or raw veggies, depending on your salad.
This popular summer side dish fits in with your next barbecue, pool party, or graduation gathering, no matter what else is on the menu!
Need more pasta salad in your life?
- BLT Pasta Salad
- Creamy Ham and Cheese Pasta Salad
- Pesto Pasta Salad
- Easy Bacon and Avocado Pasta Salad
- Orzo Pasta Salad
- More side dish recipes…
Tools used to make this Grilled Vegetable Pasta Salad recipe
Grill basket: I love this grill basket because it lets me grill all shapes and sizes of veggies without worrying I’ll drop it between the grates!
Mixing bowl: This mixing bowl is always being used in my kitchen because it’s big enough for mixing but also pretty enough to be used for serving too!
*This post originally posted on 05/23/0213.
- 12 ounces tricolor rotini
- 4 zucchini quartered lengthwise
- 1 large yellow onion sliced thick
- 6 ounces portobello mushrooms
- 7 tablespoons olive oil divided
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1 cup Parmesan cheese crumbled
- 8 ounces salami chopped
- 3 tablespoon balsamic vinegar
- Fresh basil Chopped, for garnish
- Boil the pasta and cook according to directions on package until al dente. Drain and set aside to cool.
- Toss vegetables in 4 tablespoons of olive oil, salt, pepper, garlic powder, oregano, and basil until coated in oil and seasoning.
- Grill vegetables about 4 to 5 minutes per side. Grill time depends on the vegetable size and your grill, so keep an eye on them. Remove to a plate and allow to cool.
- Chop vegetables to bite-size pieces. Place pasta and veggies in a large bowl and toss to mix.
- Add salami and Parmesan cheese to bowl and toss again.
- In a small bowl, combine 3 tablespoons olive oil and balsamic vinegar.
- Pour over the pasta and toss. Sprinkle with chopped basil before serving, if desired. Serve immediately or cover and store in the fridge until ready to serve.