Grilled Vegetable Pasta Salad

Having nice and charred bell peppers, zucchini, jalapenos, and onions will help you make an equally perfect grilled vegetable pasta salad. Add some homemade dressing, and voila, you’ll have an excellent summertime salad.

Making a grilled vegetable pasta salad is easy. All you have to do is give more focus on the grilling part, Lord Byron’s Kitchen suggests. This is important because it is expected that everyone knows how to cook pasta. However, if you do not know how to make your pasta yet, find time to check the instructions on the pasta package. In most of the cooking, it is important to taste your pasta in a minute or two before the cooking time ends up achieving a pasta al dente.

The dressing for this pasta salad is also easy. You can set up the vegetables for grilling while you are cooking your pasta. You can learn certain tricks during the grilling part of the vegetables.

Preheating a grill is a must so that the vegetables will not stick on it. When the grill is hot, you can start placing the vegetables on it. You can see how the hot grill will start to sear the flesh of the vegetables. It is also essential not to marinate or allow your vegetables to be soaked in olive oil. The purpose of this one is to prevent the vegetables from turning mushy. Of course, nobody likes to eat mushy and oily vegetables.

When you are grilling, you can season the vegetables with salt and paper. This is done to enhance the flavor. You can also put your vegetable into a wire baking rack with a baking sheet under it during the grilling time.

Grilled vegetables with spices and herbs
Grilled vegetables on plate with spices and herbs. Top view flat lay

If you use an indoor grill, you have to grill the vegetables in batches. If you prefer an outdoor grill, then be ready with a big grill that can accommodate all your vegetables. 

As Lord Byron’s Kitchen also recommended, you can brush oil on the vegetables through a silicone pastry brush.

After brushing your vegetables with oil, you can sprinkle some salt and pepper on them. With the use of a tong, you can flip the vegetables over and place them on the other side before seasoning them again with salt and pepper.

It would be best to put space on your vegetables for grill marks so that more flavor will get out of them. The space will also prevent your vegetable from falling through the grill grates when you start flipping them around during the grilling process.

After grilling the vegetables, remove them from the grilling area and put them on a wire cooling rack. “This allows air to get all around them and will help to cool them down. If you pile them into a bowl or on a plate, they will stay warm longer. But, worse than that, the combined residual heat will create steam, and your veggies will be an overcooked, mushy mess!” Lord Byron Kitchen’s warns.

After the grilling, you can also finish it with sauce or herbs or simply squeeze a lemon juice or a light sauce to brighten up the vegetables. This process will simply make your food over the top and irresistible!

It is essential to know that you have to allow the grilled vegetables to cool down for the next 15 to 20 minutes before putting them with the dressing mixture and the cooled pasta.

Grilled vegetable
Barbecued healthy vegetable isolated on white background

The benefits of grilling vegetables 

Grilling your vegetables is one of the best ways to add diversity to your daily menu. Grilling is a healthy option and can also add flavor to your foods.

When you grill your vegetables, it releases the key nutrients after being heated up compared to when done on a stove or in the oven. The enhanced flavors of your vegetables will take your dining experience to a whole new level. 

Aside from savoring the smoky flavor of the vegetables, the grilling time can also enhance the caramelization process of your food.

Grilling will help retain the nutrients of the vegetables compared to the cooking of your vegetables. The vegetables’ vitamins and minerals can hold on during the grilling part.

 When you grill your vegetables, there is a chance that the nutritional value will increase. 

According to nutritionists, some vitamins and minerals are harder to break down in the body. Once you grill the food, the minerals can be better absorbed.

Above all, grilling is best if you want to lose weight. This is because grilling doesn’t necessarily require you to add dressings or oil during the process, which turns it into one of the cleanest ways to consume cooked vegetables.

Some of the few vegetables that are great for grilling






Bell Peppers








Cast iron skillet of roasted autumn vegetables, above view side border on a dark slate background
Cast iron skillet of roasted autumn vegetables, above view side border over a dark stone background

We recommend pairing Frescobaldi Castiglioni Chianti DOCG wine or Frescobaldi Pomino Pinot Nero wine with this Grilled Vegetable Pasta Salad recipe.

Serves 6


1 zucchini, cut lengthwise into quarters

1 yellow squash, cut lengthwise into quarters

1 narrow Japanese eggplant, cut lengthwise into quarters

1 red pepper, seeded and cut into 4 lengthwise pieces

1/3 cup olive oil

2 tsp garlic minced

2 tbsp minced sun-dried tomatoes

1 tbsp capers

2 tbsp chopped kalamata olives

2 tbsp chopped fresh basil

2 pieces bacon, cooked well and crumbled

12 oz rotini pasta, cooked and drained

Salt and pepper to taste


  1. Heat grill to high heat.
  2. Combine half of the garlic and half of the oil. Brush squash, eggplant, and pepper with olive oil and garlic. Cook vegetables over coals, turning frequently.
  3. Cook for approximately 10 minutes until they are cooked through. Allow vegetables to cool slightly, then chop into pieces.
  4. Whisk the other half of the olive oil, garlic and all the sundried tomatoes. Toss the pasta with the vinaigrette. 
  5. Add the vegetables, capers, kalamata olives, basil and bacon to the pasta. Toss until well combined.
  6. Season with salt and pepper to taste. Serve at room temperature.

Can be prepared 2-3 hours ahead of time and refrigerated.