This Grilled Spring Vegetable Pasta Salad makes the most of seasonal vegetables. Toss everything in a light, flavorful grilled lemon basil dressing. This vegetarian, vegan-friendly pasta salad is easy to make, comes together quickly, and keeps well for days.

Grilled spring vegetables mixed with pasta and lemon dressing in a white bowl with grilled lemons in the background

Spring is here. What better way to welcome the season than grilled vegetables tossed into a healthy pasta salad? It’s perfect for picnics, lunch on the go, or keeping in the fridge for an easy, ready-made meal.

Zucchini/courgette, red peppers, asparagus and onions on the grill

I love to take the cooking (and heat) outdoors when the weather warms up. My favorite combination of vegetables for this dish are green and yellow zucchini (courgettes), red bell peppers, onion, fennel and asparagus.

Grilling vegetables brings out a flavor that you cannot get from any other method, natural sweetness.

Pouring dressing over grilled spring vegetable pasta salad

Next to the delicious vegetables, the dressing is what makes this dish stand out. I used my Grilled Lemon Basil Vinaigrette, which is light and refreshing just like spring. A quick and easy dressing using lemons. Grilling brings out their natural sweetness alongside the vegetables. You can use it to dress any salad or pour it over fish or chicken.

A bowl of spring vegetable pasta salad and freshly grilled vegetables on a plate

If you’ve made this Grilled Spring Vegetable Pasta Salad, please leave a comment below. I love to hear from my reader.

A white bowl of grilled spring vegetable pasta salad
5 from 2 reviews

Grilled Spring Vegetable Pasta Salad

Janette
Lemon basil vinaigrette takes this simple grilled vegetable pasta salad to a new level.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
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Ingredients
 

  • 2 cups (200 grams) dried pasta , use any you prefer
  • 2 medium green zucchini/courgette, sliced lengthwise
  • 2 medium yellow zucchini/courgette, sliced lengthwise
  • 2 medium red peppers, cut into large pieces
  • 1 medium fennel bulb, cut into large slices
  • ¼ pound (113 grams) asparagus
  • Olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 2 tablespoons fresh basil, chopped
  • Grilled lemon basil vinaigrette

Instructions
 

  • Cook the pasta according to package directions.
  • Preheat your grill.
  • When the pasta is cooked, drain and add to a large mixing bowl. Add a little lemon basil vinaigrette, just enough to prevent the pasta from sticking together. Set aside and allow to cool.
  • Add the vegetables to a large bowl and drizzle with olive oil, salt, and pepper. Use your hands or tongs to mix and coat the vegetables well.
  • Add the vegetables to a hot grill and grill until you start to see char marks (times will vary with each vegetable so check every couple of minutes). Turn the vegetables and grill until charred on the other side. Remove the vegetables and allow them to cool slightly to handle.
  • Cut the vegetables into bite-size pieces and add to the pasta.
  • Add the fresh basil and drizzle in the vinaigrette however much you like, to taste.
  • Serve immediately or keep in a sealed container refrigerated for up to 5 days.
Serving: 1, Calories: 149kcal, Carbohydrates: 24g, Protein: 6g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Sodium: 152mg, Fiber: 4g, Sugar: 7g
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