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Easy Summer Pasta Salad with Grilled Veggies Recipe
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.
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Total Time 40 minutes
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.