Grilled Vegetable Pasta Salad

This vibrant grilled vegetable pasta salad combines the smoky char of summer vegetables with tender pasta and a bright lemon-infused oil. The recipe transforms simple ingredients into a Mediterranean-inspired dish perfect for potlucks, barbecues, or as a refreshing main course on warm evenings.

I first created this pasta salad when hosting a backyard gathering where I needed something substantial yet light. The combination of grilled vegetables with the citrus notes from the lemon oil has since become my signature contribution to summer gatherings.

Ingredients

• Cavatappi pasta: the spiral shape catches all the flavors and holds up well to the vegetables
• Asparagus: adds a tender crispness choose stalks with tight closed tips for freshness
• Bell peppers: bring sweet flavor and vibrant color look for firm peppers with glossy skin
• Zucchini: provides substance and soaks up the smoky grill flavor select small to medium zucchini for best taste
• Red onion: offers a sharp flavor that mellows beautifully when grilled choose firm onions with dry papery skins
• Fresh arugula: adds a peppery bite and fresh green element look for bright leaves without wilting
• Lemon infused avocado oil: the star ingredient that ties everything together with bright citrus notes
• Dried oregano: brings Mediterranean flavor use fresh if available for more intense aroma
• Pine nuts: optional but their buttery crunch elevates the entire dish toast them just until golden for best flavor
• Shaved parmesan cheese: adds savory depth get a wedge and shave it yourself for best texture and flavor

Step-by-Step Instructions

Prepare the Pasta:

Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente usually about 9 minutes. Drain thoroughly but do not rinse to preserve the starches that help the dressing adhere. Transfer to a large serving bowl to cool slightly.

Prepare the Vegetables:

Clean and cut all vegetables to similar sizes ensuring even cooking. Asparagus should have tough ends removed. Bell peppers cut into 1inch chunks. Zucchini sliced into quarter inch rounds. Red onion cut into 1inch pieces. Toss with a light coating of the lemon infused oil salt pepper and dried oregano until evenly coated.

Grill the Vegetables:

Preheat grill to medium high heat. Place the seasoned vegetables on a foil covered sheet pan and transfer directly to the grill. This technique prevents vegetables from falling through grates while still achieving excellent char marks. Grill for approximately 15 minutes turning vegetables every few minutes to ensure even charring and to prevent burning. Look for light char marks and tenderness but maintain some firmness.

Assemble the Salad:

Spread the cooked pasta on a large serving platter or bowl. Layer fresh arugula on top allowing the residual warmth from pasta to gently wilt the greens. Arrange the beautifully charred vegetables over the arugula and pasta. Shave generous amounts of parmesan cheese over the entire dish. Drizzle additional lemon infused oil throughout.

Finishing Touches:

Gently toss all ingredients until well combined ensuring even distribution of vegetables and dressing. Taste and adjust seasoning with additional salt and pepper if needed. If using pine nuts scatter them across the top just before serving. Allow salad to rest for 5 minutes before serving to let flavors meld.

Pin it

The lemon infused avocado oil completely transforms this dish from ordinary to extraordinary. I discovered this ingredient during a cooking class in Sicily and have been obsessed ever since. The bright citrus notes cut through the richness of the grilled vegetables and create a light dressing that doesn't weigh down the pasta.

Make It Your Own

This pasta salad welcomes customization based on seasonal produce. Try adding grilled corn kernels, cherry tomatoes, or eggplant in late summer. For a protein boost, toss in cannellini beans or grilled chicken. The foundation of grilled vegetables and lemon-infused oil works with countless variations, making this a year-round staple that evolves with the seasons.

Storage and Make-Ahead Tips

This salad actually improves with time as the flavors meld together. Store in an airtight container in the refrigerator for up to three days. If making ahead, consider reserving half the arugula to add just before serving for a fresh element. The pasta may absorb some of the oil during storage, so keep extra lemon-infused oil on hand to refresh the salad before serving.

Serving Suggestions

Serve this pasta salad alongside grilled fish, particularly Mediterranean-inspired dishes like grilled branzino or lemon garlic shrimp. For a complete vegetarian meal, pair with burrata cheese and crusty bread. I often bring this to outdoor gatherings as it holds up well in warm weather and doesn't contain mayonnaise or other perishable dressings.

Pin it

Frequently Asked Questions

→ How do I prevent vegetables from falling through the grill?

Use a foil-covered sheet pan, grill basket, or lay foil directly on the grill grates to secure the vegetables.

→ Can I use a different pasta shape?

Yes, feel free to substitute with any pasta shape you prefer, such as penne, fusilli, or farfalle.

→ What can I use instead of arugula?

Try baby spinach, kale, or mixed greens as alternatives to arugula for a similar texture and flavor.

→ How do I toast pine nuts?

Toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.

→ Can I prepare this dish ahead of time?

You can prepare the components ahead, but wait to combine them until just before serving to preserve freshness.