Italian Pasta Salad with Grilled Veggies

Ingredients

  • 1 large red onion
  • 1 red bell pepper, quartered
  • 1 yellow bell pepper, quartered
  • 1 medium zucchini, sliced lengthwise
  • 3 cups cooked pasta (rainbow rotini or fusilli)
  • 1 cup vinaigrette dressing (see recipe or use store-bought)
  • 2 tablespoons fresh basil, chopped
  • 2 cups broccoli and cauliflower florets, lightly cooked
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • ½ cup grated Parmesan or Romano cheese

Looking for a vibrant, veggie-packed Italian pasta salad that’s both hearty and refreshing? This recipe checks every box. With tender pasta, grilled vegetables, marinated artichokes, and a zesty vinaigrette, it’s a delicious dish that works equally well as a side or a light main course.

Perfect for picnics, potlucks, or Sunday dinner, this pasta salad is best served cold after the flavors have had time to mingle.

Grill Your Veggies:

  • 1
    Preheat grill to medium heat.
  • 2
    Brush onion, peppers, and zucchini with a bit of oil.
  • 3
    Grill 3–5 minutes per side or until tender with light char marks.
  • 4
    Remove from grill and let cool. Cut into bite-sized pieces.

Assemble the Salad:

  • 1
    In a large bowl, combine cooked pasta, grilled vegetables, broccoli, cauliflower, and artichokes.
  • 2
    Drizzle with vinaigrette and toss to coat.
  • 3
    Stir in chopped basil and grated cheese.
  • 4
    Cover and chill in the refrigerator for at least 2 hours before serving.

Why You’ll Love This Recipe:

  • Full of fresh summer produce

  • Make-ahead friendly

  • Vegetarian and crowd-pleasing

  • Great warm or cold

 Tips & Variations:

  • Swap in cherry tomatoes or black olives for extra flavor.

  • Use whole wheat or gluten-free pasta if needed.

  • Add grilled chicken or salami to make it a full meal.

  • Don’t skip the cooling time—the flavors really shine after a rest in the fridge.

This Italian pasta salad is a feast for the eyes and the taste buds—perfect for summer gatherings or quick lunches throughout the week.

Roughing It Easy

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