Go Back Email Link
+ servings
an overhead shot of this colorful grilled summer vegetable pasta salad recipe with crumbled cheese, rotini noodles, and chopped veggies
Print Recipe
4.8 from 5 votes

Grilled Summer Vegetable Pasta Salad

Grilled Summer Vegetable Pasta Salad is a mixture of delicious pasta mixed with the cream of the summer crops veggies. These crisp grilled vegetables along with rotini pasta are tossed in a light dressing and loaded with beautiful color and flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sides
Cuisine: American
Keyword: Grilled Summer Vegetable Pasta Salad
Servings: 10
Calories: 264kcal


  • 1 lb pasta (I used rotini)

Summer Vegetables

  • 2 medium zucchini squash
  • 2 medium yellow squash
  • 2 ears corn
  • ½ red onion
  • 1 lb asparagus
  • 2 bell peppers sliced thick , (I use an assortment of colors)
  • olive oil to brush on veggies


  • 4 tablespoon olive oil
  • 4 tablespoon dijon mustard
  • 4 tablespoon red wine vinegar (I use 2)
  • 1 lemon juiced
  • 2 teaspoon basil dried
  • 2 teaspoon parsley dried
  • 2 teaspoon oregano dried
  • salt and pepper to tast


  • 2 to 4 ounces feta cheese
  • ½ pint grape tomatoes sliced in half


  • Cook pasta according to package instructions in salted water. Drain and let cool while cooking.
  • Mix dressing ingredients together in a measuring bowl.
  • Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil and sprinkle with salt to taste.
  • Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.
  • In a large bowl toss pasta, vegetables, and dressing together. 
  • Top with feta cheese and tomatoes.
  • Serve immediately warm or cover and refrigerate until serving. 


As it sits in the refrigerator the flavors intensify. I typically make this the morning I am serving and let it sit in the refrigeration for a few hours to overnight.


Serving: 11 serving | Calories: 264kcal | Carbohydrates: 30g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 20mg | Sodium: 467mg | Fiber: 5g | Sugar: 7g