This Easy Summer Pasta Salad with Grilled Vegetables shall be your latest go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a fast Italian dressing! The proper make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily Gluten-free.
Need to know what I’ve had for lunch steadily this past month? Pasta Salad – the most effective I’ve had in an extended time! I present you a brilliant easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a fast homemade Italian dressing. It takes your tastebuds straight to Italy.
Probably the greatest things about pasta salad is that you may make it ahead of time and refrigerate it. Then whenever you get home after a time out and about your dinner is all ready! But you may as well take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you don’t want to attend to be invited to a get-together to get some summer pasta salad magic in your life.
More BBQ Sides and salads:
Print Recipe
Easy Summer Salad with Roasted Veggies
This Easy Summer Pasta Salad with Grilled Vegetables shall be your latest go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a fast Italian dressing! The proper make-ahead bbq side dish or weeknight dinner. Nutfree, Soy-free easily made Gluten-free
Servings: 4
Calories: 369kcal
Ingredients
- 8 ounces (230 g) mini farfalle pasta or another similar flat pasta
- 1 cup chopped tomatoes or sliced cherry tomatoes
- 1 large zucchini
- 1 red bell pepper
- 1/2 of a red onion
- 15 ounce (425 g) can of chickpeas or 1 1/4 cup of cooked chickpeas
- 1/2 cup chopped basil or use mint
For the dressing:
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dijon mustard
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons water as needed
- 1/2 teaspoon dried basil
Instructions
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Cook the pasta in response to instructions then rinse in cold water and put aside. Don’t overcook it!
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Chop the tomatoes. Slice the zucchini barely diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.
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Slice the onion right into a half-inch wedge and either use a skewer or a toothpick to carry them together.
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Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan.
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Brush the zucchini, peppers, and onion on top with oil. Add a splash of salt and pepper.
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Grill over medium-high heat until you get good grill marks of either side then put aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done
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To make the dressing, mix every thing in a bowl and blend well until evenly mixed.
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Add all of the salad ingredients to a big bowl – pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.
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Then add the dressing and toss well. Taste and adjust flavor and serve immediately.
Notes
Suggestions
- For variation, you may as well add some greens like baby spinach or baby spring mix into the salad bowl.
- Other pasta shapes that work rather well with pasta salad are rotini, fusilli and penne. Even vegan tortellini, if you happen to find some.
- Use gluten-free pasta to make this a gluten-free pasta salad.
- I really like the juicy tang the fresh tomatoes add but you needn’t stop there. When you want, you possibly can throw in some sliced carrots, cucumbers, or any veggies you have got available.
Nutrition
Nutrition Facts
Easy Summer Salad with Roasted Veggies
Amount Per Serving
Calories 369
Calories from Fat 63
% Every day Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 614mg27%
Potassium 589mg17%
Carbohydrates 64g21%
Fiber 8g33%
Sugar 6g7%
Protein 14g28%
Vitamin A 1231IU25%
Vitamin C 60mg73%
Calcium 73mg7%
Iron 3mg17%
* Percent Every day Values are based on a 2000 calorie food regimen.
Ingredients for making summer pasta salad:
- pasta: I like using mini farfalle pasta or another similar flat pasta
- fresh veggies for crunch and freshness: chopped tomatoes or sliced cherry tomatoes
- grilled veggies for smoky sweetness: zucchini, bell pepper, and red onion are my favorites
- legumes for protein: chickpeas – cooked or canned and rinsed and drained or use white or black beams of alternative
- fresh herbs for that Italian touch: chopped basil or use mint
- homemade Italian dressing: olive oil, dijon mustard, and lemon juice with some minced garlic, basil, salt and pepper
Suggestions & Substitutions:
- For variation, you may as well add some greens like baby spinach or baby spring mix into the salad bowl
- Other pasta shapes that work rather well with pasta salad are rotini, fusilli and penne. Even vegan tortellini, if you happen to find some.
- Use gluten-free pasta to make this a gluten-free pasta salad
- I really like the juicy tang the fresh tomatoes add but you don’t have to stop there. When you want, you possibly can throw in some sliced carrots, cucumbers, or any veggies you have got available
- Don’t overcook your pasta: It will make a mushy pasta salad because the acids from the Italian dressing will break down the starches even further! Al dente is the technique to go
Easy methods to make this Summer Pasta Salad
Prep: Cook the pasta in response to instructions then rinse in cold water and put aside. Chop the tomatoes. Slice the zucchini barely diagonally for grilling. Slice your bell peppers into 1/4 inch thick slices.
Slice the onion right into a half-inch wedge and either use a skewer or a toothpick to carry them together. Then brush a grill pan with oil and place the zucchini, peppers, and onion on the grill pan. Brush the zucchini, peppers, and onion on top with oil. Add a splash of salt and pepper.
Grill over medium-high heat until you get good grill marks on either side then put aside. Keep pressing the veggies occasionally. Remove toothpicks/skewers when done
To make the dressing, mix every thing in a bowl and blend well until evenly mixed.
Add all of the salad ingredients to a big bowl. The pasta, tomatoes, grilled zucchini, grilled bell peppers, grilled onions, chickpeas , basil and toss well.
Then add the dressing and toss well. Taste and adjust flavor and serve immediately.
For variation, you may as well add in some greens like baby spinach or baby spring mix into the salad bowl.
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