Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette that’s easy to customize and can satisfy a crowd.
I’m not usually one for pasta salad. You know the kind, the pasta salad you find at potluck dinners or family picnics with cooked penne coated in store-bought Italian dressing with salami, olives, and chunks of cheese mixed in. Just yuck.
Totally not my style.
But THIS Grilled Vegetable Pasta Salad with Feta Herb Vinaigrette is 100% my style. It’s flavorful, full of charred, grilled vegetables and tossed with a tangy feta dressing and a drizzle of balsamic vinegar to finish.
Make It Your Own
This Grilled Vegetable Pasta Salad is so versatile, you can even swap in whole wheat pasta noodles or gluten-free pasta (I love the Banza brand!) and your crowd will still love it.
Also, while my recipe calls for broccoli, cauliflower, and zucchini, you can really use whatever your heart desires. If you like broccoli, no worries, grab some asparagus! Want to throw in mushrooms, go for it! Just grill up your favorite veggies and you’re good to go.
Looking for more veggie dishes? Try my Roasted Mediterranean Cauliflower with Harissa and Tahini
Similarly with the dressing, if you don’t have dill or chives on hand, use what you have. Fresh oregano, thyme, and rosemary would all be delicious alternatives.
Plus, just like the traditional pasta salad, you can make this Grilled Vegetable Pasta Salad well ahead of time then just toss the dressing on once you’re ready to serve.
Leftovers for Days
And don’t even get me started on leftovers, this pasta salad is so tasty the next day and it’s easy to double for plenty of leftovers or make into a meal prep recipe. Sometimes I even warm up the pasta salad for a hot meal, add in a few garbanzo beans or sliced chicken and it is a perfectly delicious, hearty balanced meal.
However you choose to make this Grilled Vegetable Pasta Salad, with your own veggies, herbs, or choice of pasta, you’re gonna love it.
Enjoy!
- For the Pasta & Vegetables
- 1 pound penne or rotini pasta
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 red bell peppers, sliced into strips
- 1 white onion, sliced into strips
- 1 yellow squash, cut into ½ inch half-moons
- 1 zucchini, cut into ½ inch half-moons
- olive oil for grilling
- salt and pepper
- For the Dressing
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice
- 3 tablespoons fresh chives
- 3 tablespoons fresh dill
- 2 cloves garlic
- ⅓ cup feta crumbles
- ¼ cup olive oil
- ¼ teaspoon red pepper
- For Serving
- 2-3 tablespoon balsamic vinegar
- additional feta crumbles
- additional fresh herbs, chives and dill
- Cook the pasta according to the package directions and drain. If not making the salad right away, toss the pasta with a few tablespoons of olive oil so it doesn't stick together and set aside.
- First cook the cauliflower and broccoli florets by placing the florets in a bowl and drizzling them with olive oil plus a sprinkle of salt and pepper.
- Preheat the grill to high and cook the florets using a grill basket, charring the florets until they are cooked through, tossing occasionally for 8-12 minutes. Remove the florets from the basket and set aside to cool.
- Repeat the process with the bell peppers, onion, squash, and zucchini -- tossing them with olive oil and a sprinkle of salt and pepper and grilling them until charred and cooked through.
- Once the vegetables are cooked, make the dressing by placing all the ingredients in a food processor except the olive oil. Pulse until combined then with the food processor on, drizzle in the olive oil to make the dressing.
- Assemble the pasta salad by tossing the cooked pasta, grilled vegetable, and dressing in a large bowl. Right before serving, drizzle the salad with 2-3 tablespoons balsamic vinegar, additional feta crumbles, and remaining herbs.