Grilled Vegetable Pasta Salad
Planning a picnic or summer dinner party this weekend? This Grilled Vegetable Pasta Salad has got you covered! Coming together in under 30 minutes, this dish is sure to please any crowd. Serve as the main course or as a side with your favourite summer foods.
How to Make Grilled Vegetable Pasta Salad
This dish celebrates summer in all it’s wonderful vibrance with seasonal zucchini and eggplant and a tangy, herby vinaigrette. Made with gluten free penne, this Grilled Vegetable Pasta Salad can be adapted to accommodate any dietary restriction. To make this recipe vegan or vegetarian, the crispy prosciutto can be omitted and the bocconcini cheese can be substituted with a vegan alternative.
Grilled Vegetable Pasta Salad Ingredients
To make this dish, you will need the following ingredients:
- Olive oil
- Balsamic vinegar
- Dijon mustard
- Shallot
- Maple syrup
- Fresh herbs
- Prosciutto (optional)
- Gluten free penne pasta
- Zucchini
- Eggplant
- Bocconcini cheese
- Arugula
* Continue scrolling for the full recipe with measurements below.
Grill the Vegetables
Preheat your grill to medium heat. While the grill is heating, place a large pot of water on the stove over medium heat.
Slice the zucchini and eggplant lengthwise into 1/4 inch slices. I used a mandolin to achieve uniform slices, but a sharp chef’s knife will also work.
Once the grill is heated, add the sliced vegetables , grilling for 5 minutes per side, or until light grill marks are visible. Remove from the heat and set aside.
Make the Dressing
While the vegetables are grilling, make the dressing. In a large serving bowl, combine the olive oil, balsamic vinegar, Dijon mustard, minced shallot, maple syrup, chopped herbs, sea salt, and fresh black pepper. Whisk until combined. I like to use a mix of fresh oregano, parsley, and basil in my dressing.
Roughly chop the grilled vegetables and toss them in the prepared dressing. Allow to sit while you prepare the rest of the pasta salad.
Prepare the Crispy Prosciutto
If you want a vegetarian-friendly salad, this step can be skipped!
To make the crispy prosciutto, heat a medium frying pan over medium heat. Once hot, add the slices of prosciutto to the pan, flipping in one-minute intervals until the prosciutto is crispy.
Transfer to a plate and set aside to cool.
Prepare the Grilled Vegetable Pasta Salad and Enjoy!
While the prosciutto is cooking, cook the penne pasta according to package instructions. Drain the cooked pasta and rinse under cool water.
Add the cooked pasta to the serving bowl with the dressing and grilled vegetables. To the bowl, add the bocconcini cheese and arugula. Use your hands to break up the crispy prosciutto over the pasta salad.
Toss the salad until the ingredients are distributed and everything is coated in the dressing. Serve immediately or store in the fridge for up to three days.
More Recipes for Your Next Picnic
Need more picnic inspiration? Be sure to try these recipes:
Buffalo Cauliflower Salad + Vegan Cool Lime Ranch Dressing
If you enjoyed this Grilled Vegetable Pasta Salad be sure to leave a recipe review and comment – I love to here from you! If you make this dish for your next picnic, be sure to tag me on Instagram.
xx
Ashley
Grilled Vegetable Pasta Salad
Ingredients
Dressing
- 1/4 cup olive oil
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1½ tablespoons minced shallot
- ½ tablespoon maple syrup
- 1 small handful mixed herbs (parsley, basil, oregano)
- Sea salt and pepper, to taste
Crispy Prosciutto
- 4 slices prosciutto (optional)
Pasta Salad
- 2½ cups uncooked gluten free penne pasta
- 1 medium zucchini
- 1 small eggplant
- 1 cup bocconcini cheese, drained
- 1 large handful arugula
Instructions
Grill the Vegetables
- Preheat the barbecue to medium heat. While the grill is heating, place a large pot of water on the stove over medium heat and slice the zucchini and eggplant into 1/4 inch slices, lengthwise.
- Once the grill is heated, add the sliced vegetables, grilling for 5 minutes per side, or until grill marks are visible on each side. Remove from the heat and set aside.
Make the Dressing
- While the vegetables are grilling, make the dressing. In a large salad bowl, whisk together the dressing ingredients until combined.
- Roughly chop the grilled vegetables and toss them in the dressing. Set aside to marinate while you prepare the remainder of the salad.
Prepare the Crispy Prosciutto (Optional)
- Heat a large frying pan over medium heat. Once hot, add the slices of prosciutto. Flip the prosciutto in one-minute intervals until crispy. Remove from the heat and set aside to cool.
Prepare the Pasta Salad
- While the prosciutto is cooking, add the pasta to the boiling water and cook according to the package instructions. Drain the cooked pasta and rinse under cool water.
- Add the cooked pasta to the salad bowl with the dressing and grilled vegetables. To the bowl, add the bocconcini cheese and arugula. Use your hands to break up the crispy prosciutto, if using, over the pasta salad.
- Toss the pasta salad until all the ingredients are well distributed and everything is covered in the dressing. Serve immediately or store in the fridge for up to three days.