Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad: A refreshing summer dish! Combine grilled veggies, cherry tomatoes, and feta cheese with a zesty vinaigrette. Chill and serve! Make it tonight!

This Grilled Veggie Pasta Salad is the epitome of summer in a bowl – a vibrant, flavorful, and refreshingly light dish that’s perfect for warm-weather gatherings.

With a medley of colorful vegetables, tangy feta, and a zesty dressing, this salad is sure to become your new go-to for potlucks and backyard barbecues.

Ready Time

30 mins


4 servings


  • 8 oz pasta of your choice, 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions), 1 cup cherry tomatoes, halved, 1 cup cucumber, sliced, 1 cup Kalamata olives, pitted, 1/2 cup crumbled feta cheese, 1/4 cup olive oil, 2 tbsp white wine vinegar, 1 tsp dried oregano, Salt and pepper, to taste


Cook the pasta according to package instructions until al dente, then set aside to cool.

Preheat your grill to medium-high heat.

Toss the mixed vegetables with a tablespoon of olive oil, salt, and pepper.

Grill the vegetables for about 5 minutes per side, or until they’re tender and lightly charred.

Let the veggies cool.

In a large bowl, combine the cooled pasta, grilled vegetables, cherry tomatoes, cucumber slices, and Kalamata olives.

In a small bowl, whisk together the olive oil, white wine vinegar, and dried oregano.

Pour the dressing over the pasta mixture and toss to combine.

Stir in the crumbled feta cheese.

Season with salt and pepper to taste.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled.


Feel free to customize the pasta choice to your liking, but keep in mind that shorter shapes work best for this recipe. Make sure to not overcrowd the grill with the mixed vegetables, cook them in batches if necessary.

Don’t skip the step of letting the veggies cool, it helps prevent them from becoming mushy.

You can prepare the grilled vegetables and pasta ahead of time, but wait to assemble the salad until just before serving to keep everything fresh. If you’re planning to make this salad ahead of time, refrigerate it for up to a day, but give it some time to come to room temperature before serving.

For an extra burst of flavor, top the salad with some chopped fresh parsley or basil before serving.

Nutrional Value

  • Calories: 450
  • Total Fat: 24g
  • Saturated Fat: 4.5g
  • Cholesterol: 15mg
  • Sodium: 350mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 15g
Grilled Veggie Pasta Salad
Grilled Veggie Pasta Salad

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