Easy Summer Pasta Salad with Grilled Veggies Recipe

I have to tell you, this Easy Summer Pasta Salad with Grilled Veggies Recipe is one of my favorite go-to dishes when the weather heats up. After making it countless times, I never get tired of the smoky grilled vegetables paired with tender pasta.

The bright tang of the dressing and the juicy bites of tomato make it refreshing and satisfying. It’s become a staple at picnics, potlucks, and even quick weeknight dinners that I want ready in a flash. I promise it’s as easy as it is delicious and perfect for every summer occasion!

Ingredients 

Let’s gather everything you need to make this flavorful pasta salad just right.

For the pasta

• 3/4 teaspoon salt – seasons the pasta from the inside while boiling.
• 1/2 teaspoon garlic powder – adds subtle garlic flavor without overpowering.
• 1/2 to 1 teaspoon Italian herbs – gives an aromatic, classic note.
• 8 ounces mini farfalle pasta (or any flat pasta) – farfalle holds the dressing well; use gluten-free if needed.

For the salad

• 1 cup chopped tomatoes (or sliced cherry tomatoes) – juicy freshness is key.
• 1 large zucchini – grilling brings out smoky sweetness.
• 1 red bell pepper – adds vibrant color and crunch.
• 1/2 red onion – slightly sweet when grilled.
• 15 oz can chickpeas (or about 1 1/2 cups cooked) – adds protein and texture.
• 1/2 cup chopped basil (or mint) – fresh herb burst.
• Neutral high heat oil – for grilling veggies properly.

For the dressing

• 1 tablespoon extra virgin olive oil – smooth base for the dressing.
• 1 teaspoon Dijon mustard – helps emulsify and bind the dressing.
• 2 tablespoons lemon juice – bright, acidic balance.
• 1 teaspoon dried basil (or 2 tablespoons fresh) – herbaceous layer.
• 2 cloves garlic, minced – punchy and aromatic.
• 1/2 teaspoon salt – enhances all the flavors.
• 1/4 teaspoon black pepper – mild spice.
• 1–2 tablespoons water – to thin the dressing to your liking.
• For garnish: chopped fresh basil, vegan Parmesan, pepper flakes – optional but delicious.

Note: This recipe makes about 4 hearty servings, perfect for a small family meal or a summer gathering.

Variations

Once you’ve made it once, feel free to customize it based on your taste or dietary needs.

• Dairy-free: Skip the vegan Parmesan or use your favorite dairy-free alternative.
• Gluten-free: Choose gluten-free pasta such as fusilli or penne.
• Extra veggies: Add grilled eggplant, asparagus, or even corn for more flavor.
• More protein: Swap chickpeas for white beans or add grilled tofu cubes.
• Herb twist: Replace basil with parsley or fresh mint for a different flavor profile.
• If you enjoy balanced and hearty meals like this, you might also love this comforting Ground Turkey Orzo in Tomato Sauce Recipe that combines tender orzo with rich tomato flavors in a satisfying way.

Cooking Time

Here’s how long you’ll spend making it:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes

Equipment You Need

Here’s what I use every time and why:

• Large pot – to boil the pasta evenly.
• Grill pan or outdoor grill – to get those beautiful char marks on veggies.
• Large mixing bowl – to toss everything together easily.
• Small bowl and whisk – to prepare a smooth, well-combined dressing.
• Knife and cutting board – for chopping vegetables safely and evenly.

How to Make Easy Summer Pasta Salad with Grilled Veggies Recipe?

This recipe comes together in simple steps and doesn’t require any complicated techniques. I like to prep everything before assembling so the process feels smooth and relaxed.

Cook the Pasta

Bring a large pot of water to a boil and add salt, garlic powder, and Italian herbs. Stir in the pasta and cook until just al dente according to the package instructions. Drain and rinse under cold water to cool it completely and stop the cooking process.

Grill the Vegetables

Slice zucchini, red bell pepper, and red onion into even pieces. Brush lightly with oil and grill until tender with slight char marks on both sides. Let them cool slightly, then chop into bite-sized pieces for easy mixing.

Prepare the Dressing

In a small bowl, combine olive oil, Dijon mustard, lemon juice, minced garlic, dried basil, salt, and black pepper. Whisk well until everything blends into a smooth dressing. Add water gradually if you prefer a thinner consistency.

Assemble the Salad

In a large bowl, mix the cooled pasta with grilled vegetables, chopped tomatoes, chickpeas, and fresh basil. Pour the dressing over the mixture and toss gently until everything is well coated.

Chill for at least 30 minutes before serving for best flavor. Dishes like this pair beautifully with creamy baked options such as Chicken and Spinach Casserole with Cream Cheese Recipe for a more complete meal spread.

Additional Tips for Making this Recipe Better

After making this recipe many times, here are a few tricks I personally follow:

• I always cook the pasta just until firm because it softens slightly after mixing with the dressing.
• I let the grilled vegetables cool before combining them so the fresh herbs don’t wilt.
• I sometimes add a little extra lemon juice right before serving to brighten the flavor.
• I taste and adjust salt after chilling because flavors develop as it rests.
• I drizzle a tiny bit of olive oil before serving if it looks slightly dry.

How to Serve Easy Summer Pasta Salad with Grilled Veggies Recipe?

This pasta salad is perfect as a main dish for light lunches or as a side at BBQ parties. I like to serve it in a wide shallow bowl so the colorful vegetables are visible on top. Garnish with extra chopped basil and a sprinkle of vegan Parmesan for an attractive finish. A wedge of lemon on the side adds a fresh, vibrant touch.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: 369 kcal
• Protein: 14 g
• Carbohydrates: 64 g
• Fat: 7 g

Make Ahead and Storage

Storing

Store the pasta salad in an airtight container in the refrigerator for up to 3–4 days. Give it a good stir before serving as the dressing may settle at the bottom.

Freezing

Freezing is not recommended because the texture of pasta and grilled vegetables can become mushy after thawing. It’s best enjoyed fresh or chilled from the fridge.

Reheating

This dish is designed to be served cold or at room temperature. If it has been refrigerated, simply let it sit out for 10–15 minutes before serving and toss well.

 Why You’ll Love This Recipe?

There are so many reasons this has become one of my favorite summer dishes:

• Easy to Prepare: Simple ingredients and straightforward steps make it beginner-friendly.
• Full of Flavor: Smoky grilled vegetables and tangy lemon dressing create a perfect balance.
• Healthy and Satisfying: Packed with vegetables and plant-based protein from chickpeas.
• Great for Gatherings: It holds up well at picnics and potlucks without getting soggy.
• Customizable: You can easily adjust ingredients to suit your taste or dietary needs.

Ben Carraoli

Easy Summer Pasta Salad with Grilled Veggies Recipe

I have to tell you, this Easy Summer Pasta Salad with Grilled Veggies is one of my favorite go-to dishes when the weather heats up. After making it countless times, I never get tired of the smoky grilled vegetables paired with tender pasta. The bright tang of the dressing and the juicy bites of tomato make it refreshing and satisfying.

Print Recipe Pin Recipe

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 3/4 teaspoon salt – seasons the pasta from the inside while boiling.
• 1/2 teaspoon garlic powder – adds subtle garlic flavor without overpowering.
• 1/2 to 1 teaspoon Italian herbs – gives an aromatic classic note.
• 8 ounces mini farfalle pasta or any flat pasta – farfalle holds the dressing well; use gluten-free if needed.
• 1 cup chopped tomatoes or sliced cherry tomatoes – juicy freshness is key.
• 1 large zucchini – grilling brings out smoky sweetness.
• 1 red bell pepper – adds vibrant color and crunch.
• 1/2 red onion – slightly sweet when grilled.
• 15 oz can chickpeas or about 1 1/2 cups cooked – adds protein and texture.
• 1/2 cup chopped basil or mint – fresh herb burst.
• Neutral high heat oil – for grilling veggies properly.
• 1 tablespoon extra virgin olive oil – smooth base for the dressing.
• 1 teaspoon Dijon mustard – helps emulsify and bind the dressing.
• 2 tablespoons lemon juice – bright acidic balance.
• 1 teaspoon dried basil or 2 tablespoons fresh – herbaceous layer.
• 2 cloves garlic minced – punchy and aromatic.
• 1/2 teaspoon salt – enhances all the flavors.
• 1/4 teaspoon black pepper – mild spice.
• 1 –2 tablespoons water – to thin the dressing to your liking.

Method

 

1. Bring a large pot of water to a boil and add salt, garlic powder, and Italian herbs. Stir in the pasta and cook until just al dente according to the package instructions. Drain and rinse under cold water to cool it completely and stop the cooking process.
2. Slice zucchini, red bell pepper, and red onion into even pieces. Brush lightly with oil and grill until tender with slight char marks on both sides. Let them cool slightly, then chop into bite-sized pieces for easy mixing.
3. In a small bowl, combine olive oil, Dijon mustard, lemon juice, minced garlic, dried basil, salt, and black pepper. Whisk well until everything blends into a smooth dressing. Add water gradually if you prefer a thinner consistency.
4. In a large bowl, mix the cooled pasta with grilled vegetables, chopped tomatoes, chickpeas, and fresh basil. Pour the dressing over the mixture and toss gently until everything is well coated. Chill for at least 30 minutes before serving for best flavor.

Notes

• I always cook the pasta just until firm because it softens slightly after mixing with the dressing.
• I let the grilled vegetables cool before combining them so the fresh herbs don’t wilt.
• I sometimes add a little extra lemon juice right before serving to brighten the flavor.
• I taste and adjust salt after chilling because flavors develop as it rests.
• I drizzle a tiny bit of olive oil before serving if it looks slightly dry.