Penne pasta with roasted vegetables and fresh basil served in a rustic copper pan on a stainless steel prep table in a professional kitchen.
easy

Grilled Vegetable Pasta Salad

Smoky grilled zucchini, peppers, and tomatoes hit penne with a creamy balsamic bite. Charred edges pop against tangy cream for a fresh picnic-ready meal.

(0)
20m prep + 25m cook
8 servings
United States, Italian-American

What You'll Need

  • 1 tsp salt
  • 1 clove garlic
  • 110ml olive oil
  • 150g red bell pepper
  • 450g penne pasta
  • 100g red onion
  • to taste black pepper
  • 45ml balsamic vinegar
  • 15g parsley
  • 250g zucchini
  • 250g yellow squash
  • 300g grape tomato
  • 30g mayonnaise
  • 7.5g dijon mustard
  • 2.5g dried basil

Let's Get Cooking

  1. 1

    Slice the zucchini and yellow squash into 1cm thick planks. Core and quarter the red bell pepper, and cut the onion into thick wedges. Toss all vegetables except tomatoes with 2 tbsp of olive oil, salt, and pepper. Grill over medium-high heat for 3-4 minutes per side until charred. Add grape tomatoes for the final 2 minutes until the skins blister.

    ~15m

    Look for dark grill lines and a smoky aroma; the vegetables should be tender-firm, not mushy.

  2. 2

    Boil 450g of penne in a large pot of salted water for 10-12 minutes until tender. Drain the pasta in a colander and rinse briefly under cool water to stop the cooking process. Spread the pasta on a sheet pan to cool completely.

    ~12m

    Cooling the pasta on a flat surface prevents it from steaming and becoming too soft.

  3. 3

    Prepare the vinaigrette by whisking together 80ml of olive oil, balsamic vinegar, mayonnaise, Dijon mustard, minced garlic, dried basil, and salt. Continue whisking until the mixture is creamy and fully emulsified.

    ~5m

    The dressing is ready when it is thick enough to lightly coat the back of a spoon.

  4. 4

    Chop the cooled grilled vegetables into 2.5cm pieces and roughly chop the parsley. In a large bowl, combine the pasta, vegetables, and parsley. Gently stir in the vinaigrette until everything is evenly coated. Chill for at least 30 minutes before serving.

    ~10m

    Start with half the dressing and add more gradually to ensure the salad is coated but not pooling in liquid.

Goes Great With

Farfalle

good

The bowties fit the classic picnic style, allowing the dressing to cling to the flat surfaces among the vegetable chunks.

Rigatoni

great

Wide, thick tubes hold larger grilled pieces securely and release the tangy dressing with each forkful.

Penne

perfect

The ridges on the penne trap the smoky vinaigrette and small charred vegetable bits for consistent flavor in every bite.

Fusilli

great

The spiral shape twists around soft tomatoes and zucchini chunks, locking in the creamy balsamic dressing.

Orecchiette

good

Small ear shapes scoop up diced pepper and onion bits, echoing the traditional peasant pasta habits of Puglia.

The Story Behind the Sauce

Grilled Vegetable Pasta Salad combines fire-kissed summer produce with a creamy balsamic dressing. While it emerged in the United States during the post-war suburban grill boom, the dish draws on southern Italian traditions of grilling eggplant, zucchini, and peppers over open wood fires. In regions like Puglia and Sicily, these charred vegetables were a staple of rural life, often tossed with oil and wild herbs to stretch simple meals. The flavor profile is defined by the smoky depth of charred zucchini and bell peppers, paired with the juicy sweetness of blistered grape tomatoes. A vinaigrette of balsamic vinegar, mayonnaise, and Dijon mustard provides a sharp, tangy contrast that clings to the pasta. The texture balances al dente penne with soft-crisp vegetables, making it a hearty yet refreshing option for warm weather gatherings.