grilled vegetable pasta salad recipe

grilled vegetable pasta salad

prep time: 10 minutes
cook time: 10 minutes
ready in: 20 minutes

makes: 10 servings, 1/2 cup each


  • 1 large yellow squash, cut lengthwise into slices 1/2-inch thick
  • 1/2 fennel bulb, cored, sliced 1/2-inch thick
  • 1/2 red or yellow bell pepper, seeded and quartered
  • 2 red onion slices, 1/2-inch thick
  • 1/4 cup extra virgin olive oil, divided
  • 1 (8 oz) pkg. farfalle
  • 1 medium tomato, chopped
  • 2 Tablespoons chopped fresh basil
  • Shredded Parmesan (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Brush squash, fennel, bell pepper and onion with 1 tablespoon of the oil. Season with salt and pepper to taste.
  2. Place vegetables on grill. Grill, covered, 10 –12 minutes or until tender, turning occasionally. Remove from grill and transfer to a cutting board; let cool slightly.
  3. Meanwhile, cook pasta al dente according to package directions. Drain; transfer to a medium bowl.
  4. Chop grilled vegetables; add to pasta. Add tomato, basil and remaining oil; toss. Season with salt and pepper to taste, and sprinkle with Parmesan (if desired). Serve warm or chilled.

Per serving: 130 calories, 6g fat, 0g saturated fat, 20mg cholesterol, 20mg sodium, 16g carbohydrate, 1g fiber, 2g sugars, 3g protein