Grilled Summer Vegetable Pasta Salad

5 stars from 1 review

Summer salads are a staple on barbecue tables everywhere; potato salad, macaroni salad, cole slaw, and pasta salads. Make your menu memorable with this cold Grilled Summer Vegetable Pasta Salad. Step out of the ordinary with a pasta salad that features your favorite fresh summer vegetables, grilled to caramelized perfection with an added smoky flavor that you can't get in your oven.

Author: Donna Elick

Servings: medium bowl

Prep Time10

Total Time10

Ingredients

For the grilled vegetables

1 eggplant sliced into thin round
3 zucchini sliced thin long ways
1 yellow pepper cleaned and cut in half
2 cups grape tomatoes
olive oil extra virgin
salt
pepper

For the pasta salad

8 ounces of your favorite pasta I used Fresina's Fleur De Lis pasta
1/4 cup olive oil extra virgin
3 garlic cloves grated
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Parmesan cheese grated (reserve 2 tablespoons for garnish)

Instructions

Preheat grill to medium-high.
Cook pasta according to package directions. Remove from heat and toss in 1 tablespoon extra virgin olive oil. Allow to cool.
In a small bowl combine 1/4 cup olive oil, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine and set aside.
Place sliced veggies in a single layer on 2 baking sheets. Drizzle both sides of veggies with olive. Be careful not to use too much. Note: Eggplant absorbs like sponge, use care. Sprinkle lightly with salt and pepper.
Place veggies on grill and allow to cook until they they are nicely charred with grill marks, about 3 minutes. Flip and grill the second side. Remove tomatoes after grilling the first side.
Remove from grill and slice vegetables into bite sized pieces. Add vegetables and cheese to pasta and toss gently to combine. Drizzle olive oil and garlic sauce over top. Toss gently to coat. Garnish with remaining cheese.
Serve cold or warm in the microwave for a nice treat. Enjoy!

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