Grilled Vegetable Pasta Salad

Grilled Vegetable Pasta Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

To make this side dish a meal, add chopped up cooked chicken or shrimp to it.

  • Prep time
    20 min
  • Servings
    10 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

10 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 95

  • Total Fat 2.5g
    • Saturated Fat 0.4g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 16g
    • Dietary Fiber 4g
    • Total Sugars 3g
  • Protein 4g
  • Potassium 290mg


  • whole wheat rotini or penne pasta (uncooked)
    2 cup
  • asparagus (ends trimmed)
    1 lbs
  • zucchini (sliced 1/4 inch thick lengthwise)
  • small eggplant (peeled and sliced 1/2 inch thick lengthwise)
  • large red bell pepper (seeded and cut in half lengthwise)
  • nonstick cooking spray
  • olive oil
    1 1/2 tbsp
  • garlic (minced)
    1 clove
  • dried oregano (chopped)
    1 tbsp
  • salt (optional)
    1/2 tsp
  • black pepper
    1/2 tsp


  1. Prepare an indoor or outdoor grill.

  2. Cook pasta according to package directions, omitting salt.

  3. Coat all of the vegetables with cooking spray and grill for 7-10 minutes, turning frequently.

  4. Remove vegetables from grill and dice.

  5. Drain the cooked pasta and immediately add the diced grilled vegetables to the hot pasta. Add the olive oil, garlic, oregano, salt (optional), and ground black pepper and stir well to coat. Serve this dish warm or cold.

  • Recommended

    Very good. Recommend. Allow plenty of time. Tasted spicy, maybe substituting fresh oregano by multiplying by three was too much. Cut recipe in half -- thought it would take too long to eat 10 servings. Satisfying recipe; a pasta-vegetable recipe that doesn't cry out for adding salty cheese. Bravo!