Pasta salads are one of my favorite things to serve, and this Grilled Vegetable Pasta Salad has quickly become my go-to this season. It’s fresh, full of flavor, and perfect for summer cookouts.
Made with smoky grilled vegetables, crunchy pistachios, and a zesty lemon basil vinaigrette, this pasta salad is the perfect side dish that everyone will absolutely love!
Similar to my Greek pasta salad recipe, this delicious grilled vegetable pasta salad has been a hit at all our summer gatherings. We always love making a side of vegetables on the grill, so why not make a pasta salad out of it?
Our grilled vegetable pasta salad is packed with delicious charred vegetables like bell peppers and zucchini, tossed with a bright basil vinaigrette, and then topped with crunchy pistachios and briny feta cheese.
The flavors are amazing! Smoky, savory, bright, and tangy…with amazing texture! And if you love grilled summer vegetables, be sure to check out my Grilled Vegetable Sandwich too.
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Why I Love This Recipe
- Mix and match the vegetables! Use whatever you’ve got in your fridge.
- Amazing flavor and texture. Packed with smoky, charred flavors, balanced with a fresh, tangy herb vinaigrette.
- Great side dish! This grilled vegetable pasta salad is the kind of side dish that goes well with any main dish.
Ingredient Notes
Below, I included a few ingredient notes from recipe testing that you might find helpful when picking up your ingredients.
- Zucchini, red bell peppers, red onions: Just a few of my favorite summer vegetables to grill! Feel free to use whatever you have on hand.
- Sweet yellow corn: One or two ears of corn, grilled and cut the kernels off the cob.
- Artichoke hearts: I use canned whole artichoke hearts. Drained and patted dry.
- Cherry tomatoes: These will be added fresh, no need to grill or pre-cook.
- Pasta: I use cavatappi pasta but feel free to use any type of short pasta.
- Pistachios: Lightly crushed for a little nutty flavor and texture.
- Feta cheese: Gives a creamy, tangy bite for texture contrast.
- Fresh basil: Adds a pop of color, freshness, and flavor.
- Lemon basil vinaigrette: Fresh basil, garlic, shallows, olive oil, lemon juice, lemon zest, vinegar, sugar, and red pepper flakes.
As always, the quantities for this grilled vegetable pasta salad recipe are listed in the recipe card down below.
How to Make Vegetable Pasta Salad
Step 1: Add all the basil vinaigrette ingredients into the bowl of the food processor. Pulse until evenly combined and smooth. Also, cook the pasta until al dente, drain and set aside.
Step 2: Preheat your grill. Brush the zucchini, red onions, bell peppers, and corn with olive oil, and season with salt and pepper.
Step 3: Once the outdoor grill is hot, grill all the vegetables until charred and tender. The artichokes may need to be grilled in a grilling basket.
Step 4: Dice the grilled vegetables, and cut the corn kernels off the cob.
Step 5: In a large bowl, add the cooked pasta, corn kernels, grilled vegetables, as well as the fresh cherry tomatoes and basil.
Step 6: Add the pistachios and feta cheese. Then toss with the prepared lemon basil vinaigrette. Garnish your grilled vegetable pasta salad and serve!
Tips for Success
- Make sure the grill is hot so you get a nice char and beautiful grill marks on the vegetables.
- Let the vegetables cook undisturbed on the grill for a few minutes to get nice grill marks. If they are not grilled fully yet, they may stick to the grates.
- Lemon basil vinaigrette: Make it fresh, right before serving, so it stays vibrant green.
- For grilling the artichoke hearts, use a grilling basket so they don’t fall through the grates.
- Shortcut: Feel free to use your favorite store-bought dressing instead.
Prep Ahead Tips
- Chop the vegetables and keep refrigerated in airtight containers 1-2 days in advance, ready to cook.
- The pasta can be cooked up to 2 days before and refrigerated. It will likely stick when stored, so toss with a little bit of olive oil to loosen it up.
- Basil vinaigrette: I’d recommend making it fresh, right before serving, to preserve its bright green color. Alternatively, you can freeze it and use later.
- Want a bolder dressing? Try my easy chimichurri sauce recipe, which is make-ahead friendly.
Recipe FAQs
Any small pasta is fine to use for the grilled vegetable pasta salad. I’m using cavatappi but some others that you could use are fusilli, farfalle or orecchiette.
Yes, feel free to use an electric indoor grill or a cast iron stovetop grill pan.
Make sure the grill is fully preheated. Also, toss the vegetables with oil beforehand. Let them cook undisturbed as they will release easily when ready.
Anything you want, really! For bolder flavors, try my homemade chimichurri sauce recipe, or use your favorite store-bought dressing as a shortcut.
Pairing and Serving Ideas
The hardest part about coming up with a spectacular summer cookout menu is figuring what goes well with what. Here are my favorite pairings for my grilled vegetable pasta salad!
- Grilled chicken ideas: Huli Huli Chicken, Spatchcock BBQ Chicken, Grilled Chicken Kabobs.
- Other grilled proteins: Marinated Steak Kabobs, Marinated Grilled Pork Chops, Grilled Shrimp Skewers.
- Burgers: Try my homemade burger recipe, or my Turkey Feta Burgers!
More Salads for Your Next Cookout
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Grilled Vegetable Pasta Salad
Equipment
- Grill pan if grilling indoors
Ingredients
- ½ pound cavatappi pasta
- 2 medium zucchini - cut into thick sticks
- 2 red bell peppers - halved, seeds and stems removed
- 1 red onion - cut into thick rounds
- 1-2 ears yellow corn
- 1 cup canned artichoke hearts - drained and patted fry
- 1 ½ cups cherry tomatoes - halved
- ⅓ cup fresh basil, sliced - plus garnish
- ¼ cup pistachios, lightly crushed - plus more for garnish
- ½ cup crumbled feta cheese - plus more for garnish
Lemon basil vinaigrette
- 2 cups fresh basil leaves - packed
- 1 clove fresh garlic - smashed
- 1 small shallot - roughly chopped
- ¾ cup extra virgin olive oil
- 1 medium lemon - zested and juiced, adjust to taste
- 1 tablespoon white or red wine vinegar - or more lemon juice
- A pinch of granulated sugar
- Salt and pepper - to taste
- Red pepper flakes - optional
Instructions
- Preheat your outdoor grill to high heat, about 400 degrees F.
- Cook the pasta according to package instructions until al dente. Drain, rinse through to cold water, and set aside.
- Make the lemon basil vinaigrette: Add all the vinaigrette ingredients into the bowl of a food processor. Pulse for a few seconds until evenly combined. Adjust flavors to taste. Set aside.
- Generously toss the zucchini, red bell peppers, onions, and corn with olive oil, and season with salt and pepper.
- Once the grill is hot, grill all the seasoned vegetables until charred and tender. For the artichoke hearts, use a grilling basket so they don't fall through the grates. Tip: Let the vegetables grill undisturbed on each side so they form nice grill marks and so they release more easily.
- Once ready, dice the grilled vegetables into smaller pieces, and cut the corn kernels off the cob.
- Assemble: In large serving bowl, add the cooked pasta, then toss with the corn kernels and all the grilled vegetables. Add the fresh cherry tomatoes and sliced basil. Next, add the pistachios and crumbled feta cheese, then toss with the prepared lemon basil vinaigrette until evenly combined.
- Garnish with basil, more pistachios and feta cheese. Enjoy slightly warm or cold!
Notes
- Make sure to preheat your grill ahead of time for the vegetables to get a nice char and flavor. This will also prevent any sticking to the grates.
- Use a grilling basket for the artichoke hearts, if using.
- Prep Ahead: Chop the vegetables then refrigerate in airtight containers 1-2 days in advance.
- The basil dressing: I’d recommend making it fresh, since it will lose its bright green colors when stored overnight.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Pasta: Small pasta shapes, such as fusilli, farfalle and orecchiette are great.
- Feta cheese: Crumbled goat cheese, mozzarella pearls, burrata cheese.
- Nuts: Pine nuts, cashews, pecans.
- Add-in ideas: Yellow squash, green peppers, olives, broccoli, grilled mushrooms.
- Dressing: Your favorite store-bought dressing.
Matthew says
Love it. I made it with bowtie pasta and it turned out really good. A lot of flavor, especially with the lemon component in the dressing. I also made grilled lemon chicken to serve with it. Next time I will try it with steak.