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    Home » salad

    Easy Summer Pasta Salad with Grilled Vegetables

    Published: Jul 6, 2021 by Richa 10 Comments

    Jump to Recipe   Print Recipe

    This Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing!  The perfect make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily Gluten-free.

    overhead shot of summer pasta salad in a white bowl

    Want to know what I’ve had for lunch frequently this past month? Pasta Salad – the best I’ve had in a long time! I present you a super easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a quick homemade Italian dressing. It takes your tastebuds straight to Italy.

    summer pasta salad with grilled vegetables, chickpeas and tomatoes in a bowl

    One of the best things about pasta salad is that you can make it ahead of time and refrigerate it. Then when you get home after a day out and about your dinner is all ready!  But you can also take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you do not need to wait to be invited to a get-together to get some summer pasta salad magic in your life.

    vegan grilled vegetable pasta salad with chickpeas served on a white plate with a golden fork and a cloth napkin on the side

    More BBQ Sides and salads:

    • South Western Pasta Salad 
    • Crunchy Salad with Firecracker Chickpeas and Peanut sauce.
    • Potato Cauliflower Chickpea Salad with Vegan Sour Cream
    • Mung Bean Sprouts, Seared Carrot Salad with Spicy Chile Lime dressing

    vegan summer pasta salad with grilled vegetables in a bowl
    Print Recipe
    5 from 4 votes

    Easy Summer Salad with Roasted Veggies

    This Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing!  The perfect make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily made Gluten-free
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Main Course, Side
    Cuisine: American
    Keyword: grilled vegetable pasta salad, vegan pasta salad
    Servings: 4
    Calories: 369kcal
    Author: Vegan Richa

    Ingredients

    • 8 ounces (230 g) mini farfalle pasta or any other similar flat pasta
    • 1 cup chopped tomatoes or sliced cherry tomatoes
    • 1 large zucchini
    • 1 red bell pepper
    • 1/2 of a red onion
    • 15 ounce (425 g) can of chickpeas or 1 1/4 cup of cooked chickpeas
    • 1/2 cup chopped basil or use mint

    For the dressing:

    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon dijon mustard
    • 2 tablespoons lemon juice
    • 1 clove garlic minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1-2 tablespoons water as needed
    • 1/2 teaspoon dried basil

    Instructions

    • Cook the pasta according to instructions then rinse in cold water and set aside. Don't overcook it!
    • Chop the tomatoes. Slice the zucchini slightly diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.
    • Slice the onion into a half-inch wedge and either use a skewer or a toothpick to hold them together.
    • Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan.
    • Brush the zucchini, peppers, and onion on top with oil. Add a dash of salt and pepper.
    • Grill over medium-high heat until you get good grill marks of both sides then set aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done 
    • To make the dressing, combine everything in a bowl and mix well until evenly mixed.
    • Add all the salad ingredients to a large bowl - pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.
    • Then add the dressing and toss well. Taste and adjust flavor and serve immediately.

    Notes

     
    Tips
    • For variation, you can also add some greens like baby spinach or baby spring mix into the salad bowl.
    • Other pasta shapes that work really well with pasta salad are rotini, fusilli and penne. Even vegan tortellini, if you find some.
    • Use gluten-free pasta to make this a gluten-free pasta salad.
    • I love the juicy tang the fresh tomatoes add but you don't need to stop there. If you want, you can throw in some sliced carrots, cucumbers, or any veggies you have on hand.

    Nutrition

    Nutrition Facts
    Easy Summer Salad with Roasted Veggies
    Amount Per Serving
    Calories 369 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g6%
    Sodium 614mg27%
    Potassium 589mg17%
    Carbohydrates 64g21%
    Fiber 8g33%
    Sugar 6g7%
    Protein 14g28%
    Vitamin A 1231IU25%
    Vitamin C 60mg73%
    Calcium 73mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients for making summer pasta salad:

    • pasta: I like using mini farfalle pasta or any other similar flat pasta
    • fresh veggies for crunch and freshness: chopped tomatoes or sliced cherry tomatoes
    • grilled veggies for smoky sweetness: zucchini,  bell pepper, and red onion are my favorites
    • legumes for protein: chickpeas – cooked or canned and rinsed and drained or use white or black beams of choice
    • fresh herbs for that Italian touch: chopped basil or use mint
    • homemade Italian dressing: olive oil, dijon mustard, and lemon juice with some minced garlic, basil, salt and pepper

    Tips & Substitutions:

    • For variation, you can also add some greens like baby spinach or baby spring mix into the salad bowl
    • Other pasta shapes that work really well with pasta salad are rotini, fusilli and penne. Even vegan tortellini, if you find some.
    • Use gluten-free pasta to make this a gluten-free pasta salad
    • I love the juicy tang the fresh tomatoes add but you don’t need to stop there. If you want, you can throw in some sliced carrots, cucumbers, or any veggies you have on hand
    • Don’t overcook your pasta: This will make a mushy pasta salad as the acids from the Italian dressing will break down the starches even further! Al dente is the way to go

    How to make this Summer Pasta Salad

    Prep: Cook the pasta according to instructions then rinse in cold water and set aside. Chop the tomatoes. Slice the zucchini slightly diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.

    Slice the onion into a half-inch wedge and either use a skewer or a toothpick to hold them together. Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan. Brush the zucchini, peppers, and onion on top with oil. Add a dash of salt and pepper.

    vegetables in a grilling pan


    Grill over medium-high heat until you get good grill marks on both sides then set aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done

    grilled bell pepper, zucchini and onion wedges in a black grill pan

    To make the dressing, combine everything in a bowl and mix well until evenly mixed.

    ingredients for vegan pasta salad with grilled vegetables and chickpeas all arranged in a bowl with a dish with dressing on the side

    Add all the salad ingredients to a large bowl. The pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.

    Then add the dressing and toss well. Taste and adjust flavor and serve immediately.

    For variation, you can also add in some greens like baby spinach or baby spring mix into the salad bowl.

    a bowl of vegan pasta salad with grilled vegetables, tomatoes and chickpeas

    .

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Leesa B.

      August 20, 2022 at 6:56 am

      5 stars
      Another delicious, easy and fresh tasting summer (and anytime of the year) salad that everyone in my family loved! Will be making this frequently for sure!

      Reply
      • Vegan Richa Support

        August 22, 2022 at 1:07 pm

        Excellent

        Reply
    2. Francine Shogel

      September 26, 2021 at 3:39 pm

      This recipe was fantastic and so easy.. thank you, thank you. Fabulous!!!

      Reply
      • Vegan Richa Support

        October 01, 2021 at 2:01 pm

        Awesome !

        Reply
    3. Davol

      July 11, 2021 at 9:47 am

      5 stars
      This recipe is a keeper. Easy, delicious and bursting with summer flavors and colors.
      Thank you Richa for another yummy creation 😋

      Reply
      • Richa

        July 13, 2021 at 1:40 am

        Awesome!!

        Reply
    4. Kari

      July 06, 2021 at 2:28 pm

      5 stars
      Hi, Can I omit the oil and just sub water? If not, what do I sub for oil? I don’t use it. Thanks! Kari

      Reply
      • Richa

        July 06, 2021 at 3:00 pm

        Omit in dressing. For grilling you might need a really good non stick skillet to use wjthout oil

        Reply
    5. arj

      July 06, 2021 at 7:21 am

      5 stars
      I often toss leftover grilled veggies into cooked pasta or couscous, but never know what dressing to put on. I’m so happy to have this recipe for the dressing, plus ideas for adding chickpeas to make it a more complete meal, and how to grill onions with out them falling apart. Brilliant! Thanks for another great recipe, Richa. I love how easy and simple this one. I’m also inspired to get a grill pan for winter. Never occurred to me that I could be enjoying grilled veggies year round! 🙂

      Reply
      • Richa

        July 06, 2021 at 3:00 pm

        Yes I love grill pans!

        Reply

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