Grilled Veggie Pasta Salad

I grabbed a ton of beautiful veggies from the farmers market and decided what better way to enjoy them than a delicious pasta salad?! I grilled the vegetables and tossed them with some bowtie pasta, fresh herbs, and a simple red wine vinaigrette. It came together in less than 30 minutes too!

This is the perfect recipe for a potluck or party. I would also totally make this for meal prep during the week. You can half the amount pasta for a more veggie forward side for grilled chicken sausage, steak or shrimp. So healthy and delish!  

Let’s Make It!

Cook your pasta according to package. Drain and toss with a tablespoon of olive oil to prevent sticking. Set aside.

Make the red wine vinaigrette by whisking together the vinegar, garlic, mustard, salt and pepper in a small bowl. Slowly drizzle in the olive oil as you whisk until combined. Set aside.

In a large bowl, toss the zucchini, squash, eggplant, shallots, corn, and bell pepper with 3-4 tablespoons olive oil and 1 teaspoon kosher salt and pepper until evenly coated.

Heat the grill to medium high. Add your veggies and cook for 2-3 minutes each side until tender.

Dice the cooked veggies into bite sized pieces and cut the corn off the cob. 

In a large serving bowl, toss the cooked pasta, grilled veggies, basil, parsley and dressing until fully combined. Season to taste with salt and pepper.

You can serve this room temperature, warm or cold. Keeps for up to 3 days in the refrigerator. Enjoy!

Photography by Angelica Oles.