Few things capture the essence of warm weather dining quite like a fresh, flavorful pasta salad. But what if we told you that your favorite summer staple could also be incredibly nutritious and surprisingly simple to prepare? This Grilled Vegetable Pasta Salad takes all the guesswork out of healthy eating, offering a dish that’s both indulgent and light. Forget heavy, mayo-laden versions; our recipe focuses on fresh ingredients, smart swaps, and the irresistible char of grilled vegetables.

The Irresistible Allure of Grilled Vegetables

There’s a magical transformation that happens when vegetables meet the heat of a grill. Much like roasting, grilling coaxes out the natural sugars within the vegetables, intensifying their sweetness and creating a depth of flavor that’s simply unmatched. The slight charring on the surface adds a delightful smokiness and a pleasant textural contrast, making each bite an adventure. From crisp bell peppers to tender zucchini and juicy cherry tomatoes, a medley of grilled vegetables forms the heart of this vibrant pasta salad.

Grilling is also a fantastic way to prepare vegetables without excessive oil, contributing to a healthier meal. The high heat quickly cooks them while retaining much of their nutritional value, making them an excellent addition to any diet. This method elevates humble vegetables to gourmet status, proving that healthy eating can be incredibly exciting and flavorful.

A Healthier Twist on a Summer Classic

While pasta might not be the first thing that comes to mind during a heatwave, this recipe challenges that notion with a few ingenious, health-conscious adjustments. We’ve crafted a pasta salad that’s light, satisfying, and packed with goodness, making it a perfect guilt-free indulgence for any summer occasion.

Embracing Plant-Based Goodness: Red Lentil Pasta

The first key to making this a “better-for-you” pasta salad lies in our choice of pasta. We’ve swapped traditional wheat pasta for nutrient-dense red lentil pasta. This simple change dramatically boosts the fiber and protein content of the dish, keeping you feeling fuller for longer and providing sustained energy. Red lentil pasta is also a fantastic gluten-free alternative for those with dietary sensitivities, ensuring everyone can enjoy this delicious creation.

Its slightly firmer texture holds up beautifully to the grilled vegetables and dressing, while its subtle flavor allows the other ingredients to shine. This isn’t just a substitute; it’s an upgrade that enhances both the nutritional profile and the overall eating experience of your pasta salad.

The Smart Choice: Mazola Corn Oil

In crafting our light and flavorful dressing, we’ve opted for Mazola® Corn Oil instead of extra virgin olive oil. Mazola Corn Oil boasts a neutral taste, ensuring that the natural flavors of your fresh grilled vegetables and herbs truly pop. This allows the vibrant essence of each ingredient to be the star, rather than being overshadowed by a strong oil flavor.

Beyond its culinary versatility, Mazola Corn Oil is a smart heart-healthy choice for your family. It’s cholesterol-free and contains plant sterols, which have been shown to help reduce the absorption of cholesterol in the body. With a high smoke point of 450°F, it performs exceptionally well in a variety of cooking applications, including baking, grilling, sautéing, stir-frying, and, of course, mixing up marinades and dressings. Many home cooks might not realize that exceeding an oil’s smoke point can negatively affect both the food’s flavor and its nutritional value, making Mazola Corn Oil an ideal and reliable ingredient for healthier cooking.

Crafting Your Perfect Grilled Vegetable Pasta Salad: The Recipe

Get ready to create a masterpiece of summer flavors with this straightforward and satisfying Grilled Vegetable Pasta Salad. It’s incredibly easy to make, even for novice cooks, and yields impressive results every time.

Ingredients You’ll Need:

• 1 medium zucchini, cut in half lengthwise
• 1 yellow bell pepper, quartered
• 1 red onion, cut into 1/2-inch slices
• 1/2 pound asparagus, ends trimmed
• 6 ounces cherry tomatoes
• 8 ounces Red Lentil Pasta
• 1/4 cup plus 2 tablespoons Mazola Corn Oil, divided
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons Parmesan cheese, freshly grated (optional, omit for vegan)
• 1 tablespoon fresh basil, chopped, for garnish

Step-by-Step Instructions:

1. Prepare the Vegetables: Begin by lightly brushing all your prepared vegetables (zucchini, bell pepper, red onion, asparagus, cherry tomatoes) with 2 tablespoons of Mazola Corn Oil. Season them generously with salt and pepper to enhance their flavor during grilling.
2. Grill to Perfection: Place the seasoned vegetables onto a preheated grill. Grill for 3-5 minutes, turning occasionally, until they are beautifully charred and slightly tender-crisp. The goal is to get that wonderful smoky flavor and a tender bite without them becoming mushy. Remove from the grill and allow them to cool slightly on a platter.



3. Cook the Pasta: While your grilled vegetables are cooling, bring a large pot of salted water to a rolling boil on the stove. Add the red lentil pasta and cook according to package directions, typically 8-10 minutes, until al dente. Once cooked, drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking, then set aside.



4. Chop the Vegetables: Once the grilled vegetables are cool enough to handle, cut them into bite-sized 1/2-inch pieces. Transfer the chopped vegetables to a large mixing bowl.
5. Prepare the Dressing: In a small bowl or a mason jar, combine 1/4 cup Mazola Corn Oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake well until all ingredients are thoroughly combined and emulsified.



6. Combine and Dress: Add the cooked and drained pasta to the large bowl with the chopped grilled vegetables. Pour about 2 tablespoons of the prepared dressing over the top. Toss gently to combine all ingredients evenly. Taste and adjust the dressing as needed; if the salad seems too dry or you prefer more flavor, add more dressing, one tablespoon at a time, until it reaches your desired consistency and taste.



7. Garnish and Serve: Garnish the finished Grilled Vegetable Pasta Salad with shaved Parmesan cheese (if using) and a sprinkle of fresh chopped basil. Serve immediately, or chill for at least 30 minutes for flavors to meld beautifully.

Expert Tips for the Best Pasta Salad

• Don’t Overcook Your Veggies: Aim for tender-crisp on the grill. Overcooked vegetables can become mushy and lose their vibrant texture.
• Season Generously: Salt and pepper are crucial for bringing out the natural flavors of the vegetables. Don’t be shy!
• Cool Down Pasta Properly: Rinsing pasta with cold water after cooking stops the cooking process and prevents it from sticking together, which is essential for a good pasta salad.
• Dress Gradually: Always start with a conservative amount of dressing and add more as needed. You can always add, but you can’t take away!
• Make Ahead Magic: This salad tastes even better after the flavors have had a chance to meld. Prepare it a few hours or even a day in advance. If making ahead, reserve some dressing to toss in just before serving, as the pasta can absorb moisture and become dry in the fridge.
• Serving Temperature: While delicious at room temperature, this pasta salad is particularly refreshing when chilled.

Variations and Customizations for Every Palate

This Grilled Vegetable Pasta Salad recipe is incredibly versatile. Feel free to experiment with different ingredients to suit your taste and what you have on hand.

Pasta Alternatives:

If red lentil pasta isn’t available, or you simply prefer something different, don’t worry! This recipe is highly adaptable:

• Orzo Pasta Salad: Swap in orzo for a smaller, rice-like pasta that integrates beautifully with the vegetables.
• Chickpea Pasta: Another excellent high-protein, high-fiber, and gluten-free option, similar to red lentil pasta.
• Quinoa: For a grain-based salad, use cooked quinoa instead of pasta for a naturally gluten-free and protein-packed alternative.
• Traditional Pasta: Any small to medium-sized pasta shape like rotini, penne, or farfalle works perfectly if you prefer classic white pasta.

Grilling Without a Grill:

No outdoor grill? No problem! You can still achieve delicious charred vegetables:

• Oven Roasting: Follow the same steps for brushing vegetables with oil and seasoning, then spread them on a baking sheet. Roast in a hot oven (around 400°F / 200°C) until tender and slightly caramelized. Keep in mind that denser vegetables like zucchini and bell peppers might take longer than asparagus or cherry tomatoes.
• Indoor Grill Pan: An indoor grill pan is a fantastic tool to get those coveted grill marks and smoky flavor right on your stovetop.

Add Your Own Flair:

• More Vegetables: Broccoli florets, mushrooms, eggplant, corn on the cob (grilled and then kernels cut off), or even green beans can be fantastic additions.
• Protein Boost: For a heartier meal, consider adding grilled chicken, shrimp, crumbled feta cheese, or even canned chickpeas or cannellini beans for more plant-based protein.
• Herb Power: Beyond basil, fresh parsley, mint, or dill can add delightful dimensions to the dressing and garnish.
• Spice It Up: A pinch of red pepper flakes in the dressing can add a subtle kick.
• Tangy Extras: Capers or sun-dried tomatoes (chopped) can introduce a lovely briny or concentrated sweet-tart flavor.

Frequently Asked Questions (FAQ)

Can I make this Grilled Vegetable Pasta Salad vegan?

Absolutely! This recipe is naturally vegetarian. To make it vegan, simply omit the Parmesan cheese or use a plant-based alternative.

How long does this pasta salad last in the refrigerator?

Stored in an airtight container, this salad will stay fresh in the refrigerator for 3-4 days. It’s an excellent option for meal prepping throughout the week!

What are the best vegetables to grill for pasta salad?

Our recipe includes zucchini, bell peppers, red onion, asparagus, and cherry tomatoes, which are fantastic. Other great options include eggplant, mushrooms, corn (on or off the cob), and even hardy greens like radicchio.

Can I use a different type of oil for the dressing?

While Mazola Corn Oil is recommended for its neutral taste and health benefits, you can use other light-flavored oils if preferred. A light olive oil or avocado oil could also work, though they may impart a slightly different flavor.

Is it better to serve this pasta salad warm or cold?

This Grilled Vegetable Pasta Salad is delicious both warm and chilled. For a refreshing summer side, serving it cold after the flavors have melded in the fridge is often preferred.

Your Go-To Summer Vegetable Side Dish!

This Grilled Vegetable Pasta Salad transcends the ordinary, offering a fresh, flavorful, and incredibly healthy option for any summer meal. Its vibrant colors and robust flavors make it an instant hit at barbecues, potlucks, or as a delightful main course for a light lunch or dinner. With its combination of smoky grilled vegetables, protein-rich lentil pasta, and a zesty, heart-healthy dressing, you’ll find yourself reaching for this recipe again and again.

So, fire up your grill, embrace the season’s bounty, and prepare to enjoy a pasta salad that’s as good for you as it is delicious!