This grilled pasta salad is a perfect summer staple that combines the smoky char of grilled zucchini and yellow squash with tender penne pasta. The dish is tossed with roasted red peppers and a zesty dressing made from olive oil, vinegar, and an Italian herb soup mix for a burst of savory flavor. It offers a delightful contrast between the warm, crisp-tender vegetables and the soft pasta. Ideal for picnics, potlucks, or a light weeknight dinner, this vegan-friendly meal is easy to assemble and tastes just as good at room temperature as it does warm. It&# 226;ÂÂs a colorful, satisfying option that brings fresh garden flavors to your table.
Grilled Pasta Salad
Description
This grilled pasta salad is a perfect summer staple that combines the smoky char of grilled zucchini and yellow squash with tender penne pasta. The dish is tossed with roasted red peppers and a zesty dressing made from olive oil, vinegar, and an Italian herb soup mix for a burst of savory flavor. It offers a delightful contrast between the warm, crisp-tender vegetables and the soft pasta. Ideal for picnics, potlucks, or a light weeknight dinner, this vegan-friendly meal is easy to assemble and tastes just as good at room temperature as it does warm. It&# 226;ÂÂs a colorful, satisfying option that brings fresh garden flavors to your table.Ingredients
Directions
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Bring a large pot of salted water to a boil. Cook uncooked penne according to package directions until al dente, then drain and rinse with cold water.
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Preheat your grill or broiler to high heat. If using a broiler, line a broiler pan with foil for easy cleanup.
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Slice the zucchini and yellow squash into thick rounds or halves. Slice the Spanish onion into large chunks.
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In a small bowl, whisk together the olive oil and the Italian Herb with Tomato Soup Mix packet to create a seasoned marinade.
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Arrange the sliced squash and onion chunks on the grill grate or broiler pan.
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Brush the vegetables generously with the herb-oil mixture.
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Grill or broil the vegetables for about 5 minutes per side, or until they are golden brown and crisp-tender.
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In a large mixing bowl, combine the cooked penne, grilled vegetables, and diced roasted red peppers.
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Drizzle the red wine vinegar over the mixture and toss everything together until well coated.
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Serve the salad warm from the grill or let it cool to room temperature before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 17.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.0mg1%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 1.0g4%
- Sugars 2.1g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
