Go Back
+ servings
overhead view of serving bowl with grilled vegetable salad
Print

Grilled Vegetable Pasta Salad

This healthy pasta salad has the perfect mix of grilled veggies and Kalamata olives and is tossed in a lemon vinaigrette. It's a great way to use up those summer vegetables.
Course Main Course, Salad, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 side servings
Calories 326kcal
Author Sara

Ingredients

Pasta Salad

  • 1 lb fusilli pasta (gluten-free if needed)
  • 4 peppers (I prefer a combo of red, yellow, and/or orange)
  • 2 large zucchinis
  • 1 bunch asparagus
  • ½ cup sliced Kalamata olives pitted
  • ½ cup loosely packed fresh parsley (basil would be good too)
  • 2 tbsp extra-virgin olive oil

Lemon Vinaigrette

  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 1 tsp. oregano
  • ½ tsp. garlic powder
  • ½ tsp. salt

Instructions

  • Boil a large pot of salted water and cook pasta according to directions. Drain and set aside.
  • Preheat grill to med-high; about 400/450 degrees.
  • While grill is preheating and noodles are cooking, mix the vinaigrette. Whisk the olive oil with red wine vinegar, lemon juice, oregano, garlic, and salt. Toss noodles (while still warm) with vinaigrette and store in fridge until veggies are done.
  • Slice zucchinis into ½" slices and cut peppers into 1" squares.
  • Toss zucchinis and peppers in 1 tbsp. olive oil and thread onto skewers.
  • Toss asparagus in 1 tbsp. olive oil.
  • Place zucchini and pepper skewers on grill and lay asparagus directly on grill rack.
  • Grill vegetables for 10-15 minutes, rotating frequently. Vegetables are done when tender and slightly charred. Depending on how thick your asparagus spears are, the asparagus will most likely be done before the zucchini and pepper skewers.
  • Allow vegetables to cool. Cut zucchini slices in half or thirds and then mix veggies into pasta salad. Mix in the Kalamata olives and fresh parsley.
  • Refrigerate for a minimum of 1 hour before serving.

Notes

  • Dress the cooked pasta with the vinaigrette while pasta is still warm - this will help to soak in the flavor from the dressing.
  • Pasta is best served within 48 hours. Dressing may begin to dry after being refrigerated for multiple days. If pasta seems dry, mix in some additional olive oil and a splash of red wine vinegar before serving again. 
 

Nutrition

Calories: 326kcal | Carbohydrates: 40g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Sodium: 211mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 53mg | Calcium: 44mg | Iron: 2mg