Go Back

Grilled Veggie Pasta Salad

Course: Main or Side Dish
Servings: 4
Author: Hip Foodie Mom


  • vegetable oil for brushing
  • 1 small zucchini halved lengthwise
  • 1/2 red bell pepper stemmed, seeded, and quartered
  • 1/2 orange bell pepper stemmed, seeded, and quartered
  • 1/2 small red onion cut into 1/2-inch thick slices
  • 1/2 pound asparagus trimmed
  • 4 cups cooked whole grain penne pasta
  • 1/2 to 1 cup black olives chopped
  • 1 to 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh oregano chopped


  • Lightly brush vegetables with the vegetable oil. Using a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, bell peppers, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
  • Cut vegetables into 1/2-inch pieces and toss with pasta and black olives in a large bowl. Add in the olive oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Taste and adjust any ingredients as needed. Top with fresh oregano and serve.