Summer Pasta Salad with Grilled Vegetables Recipe

Name: Summer Pasta Salad with Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. rotini, shells or other short pasta; 3 Tbs. extra virgin olive oil; 2 Tbs. red wine vinegar; 2 cloves garlic, minced; Salt and freshly ground black pepper to taste; 1 cup cherry tomatoes; 2 medium-sized zucchini, cut lengthwise into quarters; 1 red bell pepper, quartered and seeded; 1 bunch scallions, trimmed; 1 cup black brine-cured olives, such as kalamata; 2 Tbs. chopped fresh oregano; 2 Tbs. chopped fresh basil

Servings: persons

8 oz. rotini, shells or other short pasta
3 Tbs. extra virgin olive oil
2 Tbs. red wine vinegar
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
1 cup cherry tomatoes
2 medium-sized zucchini, cut lengthwise into quarters
1 red bell pepper, quartered and seeded
1 bunch scallions, trimmed
1 cup black brine-cured olives, such as kalamata
2 Tbs. chopped fresh oregano
2 Tbs. chopped fresh basil

1
Prepare medium-hot charcoal fire, or preheat gas grill (or broiler).
2
Bring large pot of lightly salted water to a boil.
3
Add pasta, and cook until al dente, about 7 minutes.
4
Drain, and rinse thoroughly to cool.
5
Transfer to large bowl, and toss with 1 Tbs.
6
olive oil.
7
Whisk together remaining olive oil, vinegar, garlic, salt and pepper in 9x13-inch baking dish.
8
Add tomatoes, zucchini, red pepper and scallions, and toss to coat with oil mixture.
9
Thread cherry tomatoes on wooden skewers, if using (see tip).
10
Transfer zucchini and pepper to grill rack.
11
Grill, turning occasionally, about 3 minutes.
12
Add tomatoes and scallions to grill rack, and cook until all vegetables are tender and grill-marked, 2 to 4 minutes more.
13
Remove from grill, and let stand until cool enough to handle.
14
Chop zucchini, pepper and scallions coarsely, and add vegetables to pasta.
15
Slide tomatoes off skewers onto pasta.
16
Add remaining marinade, olives and herbs, and toss well.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz. rotini, shells or other short pasta, 3 Tbs. extra virgin olive oil, 2 Tbs. red wine vinegar, 2 cloves garlic, minced, and more.

Yes, Summer Pasta Salad with Grilled Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Summer Pasta Salad with Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions