Grilled Summer Vegetable Pasta Salad

5 from 5 votes

Grilled Summer Vegetable Pasta Salad

This grilled summer vegetable pasta salad is perfect for picnics, potlucks, or a light summer meal. Enjoy it on its own or pair it with your favorite summertime meals.

Course: Salad

Cuisine: American

Keyword: summer squash pasta salad, summer vegetable pasta salad

Servings: servings

Calories: 305cal

Author: Amy Desrosiers

Cost: $10

Equipment

large mixing bowl
cutting board & knife
Grill
grilling pan
spoon

Ingredients

Pasta Salad

1 small zucchini, sliced into coins and halved
1 small yellow summer squash, sliced into coins and halved
1 large onion, sliced
2 medium broccoli crowns, remove excess stems
12 ounces bowtie pasta cooked al dente
½ cup Land O Lakes® Butter with Canola Oil, Use a spoon to scoop out dollops to add to the veggies before grilling.
12 ounces roasted red peppers, chopped
¾ cup feta cheese crumbled

Vinaigrette

½ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon dried oregano
1-2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper

Instructions

Preheat the grill to 400° F. and cut/prepare all vegetables. We used a grill pan sprayed with nonstick spray since we had smaller vegetable pieces that could fall through the grill grates.
Bring a stockpot of water to a rapid boil and add pasta. Boilfor about 10-12 minutes or until al dente, stirring often.
Drain pasta and rinse with cold water; set aside.
Season vegetables with salt and pepper. Add dollops of Land O Lakes® Butter with Canola Oil.
Grill for about 8-10 minutes, stirring veggies every so often to evenly grill them. Once tender, remove them from the heat.
In a large bowl, add drained pasta, grilled veggies, roasted red pepper, and cheese.
In a small bowl, stir together all Vinaigrette ingredients.
Pour the Vinaigrette over the salad, and stir. Chill for at least one hour to allow flavors to meld.
Serve chilled.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition