I’ve learned a lot in the past eight years of cooking. My taste buds have been refined, so I’m utilizing that new information to provide one of the very first recipes I’ve ever published new life. The original recipe for the Grilled Vegetable Pasta Salad was cooked vegetables, pasta, and a bottled vinaigrette. This time, I added a bit of affection by making my creamy balsamic-rich vinaigrette. I used the oven-grilling method (okay, perhaps it’s baking) to make this recipe more accessible to those who do not have an outdoor grill.


I like making large pasta salads that I can eat during the week. This Grilled vegetable pasta salad can stand up well in the refrigerator. The grilled vegetables’ taste is absorbed into the pasta when refrigerated and tastes superior the day after. The balsamic vinaigrette is the most tart the day later and cools out when immersed in the cooked pasta.

If you prefer the dressing to be tangy, use only enough sauce to cover the entire salad immediately to ensure that the salad doesn’t dry out. However, reserve half the sauce shortly before serving (after refrigerating).


It’s taken me quite a long time to adjust to the advantages of salting pasta cooking water, and pasta salads changed my opinion. Since pasta is the main ingredient of the dish and is the main ingredient, you must ensure it has a great flavor by itself, and having salted cooking water can make a massive difference. Are you unsure where to start when salting your pasta’s cooking water? Here’s a great guide on How to Salt your pasta water From Gimme Some Oven.



One zucchini ($1.05)

One yellow squash ($0.88)

One bell pepper red ($1.79)

Half of a red onion ($0.43)

1 pint grape tomatoes ($2.49)

Two tablespoons olive oil ($0.26)

Pinch Salt and Pepper ($0.05)


1/3 cup olive oil ($0.69)

3 Tbsp balsamic vinegar ($0.33)

2 Tbsp mayonnaise* ($0.17)

1/2 Tbsp Dijon mustard ($0.05)

One clove of minced garlic ($0.08)

1/2 1 tsp fresh basil ($0.05)

1/2 tsp salt ($0.03)

Freshly cracked pepper ($0.05)


1 lb penne pasta ($1.00)

1/4 bunch Italian parsley (flat leaf) ($0.25)


Cleanse and scrub the yellow squash, zucchini, and red bell pepper. Cut the stems from the zucchini into large pieces or pieces. Take the stem and seeds of the bell pepper and then chop them into large chunks. Cut Red onion into long slices.

Place the squash, zucchini, red bell pepper, red onion, and grape tomatoes on a baking sheet. Drizzle olive oil on top. The vegetables should be gently tossed around until well coated with oil. Sprinkle a bit of salt and pepper on the top. (Grape tomatoes are typically too small to be placed directly on the grill. If you are using grills, mix the tomatoes into the salad fresh.)

Grill the vegetables on the flame to ensure they are soft and charred. OR Adjust the top rack of your oven to 6 inches lower than the broiler and then turn the broiler to high. Set the baking sheet in front of the broiler, and observe closely until the veggies are tender and charred (about 10 to 15 minutes, based on the oven you use and the distance from the oven and broiler).

Let the vegetables cool down slightly after the grilling or even broiling. Add a large pot of salted water to a simmer to boil the pasta. When the water is boiling, add the pasta and cook for 7-10 minutes or until the pasta has become tender. Rinse the pasta in a colander and let it cool (until it’s not steaming anymore).

Make a creamy balsamic vinaigrette as the pasta cooks and the veggies are cooling. Add olive oil, balsamic vinegar and mayonnaise, Dijon basil, garlic salt, and pepper to a bowl or jar. Mix the ingredients or seal the jar and shake until well combined.

When the vegetables are sufficiently cool to handle, cut them into smaller, 1-inch pieces of 1-inch and chop the parsley leaves roughly.

Mix all the chopped pasta and chopped parsley in a bowl large enough. Pour the vinaigrette on the top, starting with half and adding depending on your preferences. Stir the pasta and veggies until all are covered in the dressing. Serve immediately or store in the refrigerator until you are ready to eat.