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This Grilled Spring Vegetable Pasta Salad is the perfect use of seasonal vegetables, all dressed in a light and delicious grilled lemon basil dressing.

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

This vegetarian, vegan/plant-based pasta salad is not only easy to make but comes together pretty quickly and will last for days.

Spring is here and what is better way to welcome the season than this healthy grilled vegetables in a pasta salad that is perfect for picnic, lunch-on-the-go or just to keep in the fridge for a quick ready-made lunch.

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 that are grilled to bring out their sweetness that you can grill with the veggies. It can be used to dress any salad or poured over fish or chicken.

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

This recipe also appears on Noshing with the Nolands. 

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

Yield: 6 servings

Grilled Spring Vegetable Pasta Salad

A white bowl of grilled spring vegetable pasta salad

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

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
  • 1/4 pound (113 grams) asparagus
  • Olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 tablespoons fresh basil, chopped
  • Grilled lemon basil vinaigrette (see instructions for recipe link)

Instructions

  1. Cook the pasta according to package directions.
  2. Preheat your grill.
  3. When the pasta is cooked, drain and add to a large mixing bowl. Add a little lemon basil vinaigrette dressing (, just enough to prevent the pasta from sticking together. Set aside and allow to cool.
  4. 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.
  5. 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.
  6. Cut the vegetables into bite-size pieces and add to the pasta.
  7. Add the fresh basil and drizzle in the vinaigrette however much you like, to taste.
  8. Serve immediately or keep in a sealed container refrigerated for up to 5 days.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 149Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 152mgCarbohydrates 24gFiber 4gSugar 7gProtein 6g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dinner Ideas
 
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