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This Grilled Vegetables Pasta Salad is a triumph of color and flavor—a crowd-pleaser for any summer table! Bursting with smoky vegetables, crunchy sweet corn, fragrant fresh basil, and a zingy lemon-garlic vinaigrette, this dish is vibrant, satisfying, and completely vegetarian.
The combination of delicate zucchini, crunchy corn kernels, and pungent red onions meet the pasta and it is all tossed with a zingy lemon-garlic vinaigrette. Sprinkled with salted ricotta, this grilled summer vegetable pasta salad has a burst of smoky flavor given by the grilled veggies, with a touch of saltiness thanks to cheese and the herbs and dressing brings out the fresh taste.
Whether you’re prepping for a BBQ, potluck, or weekday lunch, this is an easy pasta salad recipe packed with fresh and seasonal ingr And best of all? You don’t need a grill! I often broil my vegetables in the oven, which is quick, easy, and gives the veggies a perfectly charred finish without needing to fire up the BBQ.
GRILLED VEGETABLES PASTA SALAD INGREDIENTS AND SUBSITUTIONS
Pasta: for this recipe chose short type pasta. I picked bow-tie as they are very summery to me. Fusilli, rotini or penne would also work. For a more wholesome recipe, pick whole wheat pasta. Gluten-free pasta is an option if you intolerant to gluten.
Zucchini & Squash: they are in full season, full of nutrients and with a delicate flavors this combo brings a lot of color to the dish.
Corn: use fresh corn. It adds a sweet taste to the dish and it’s lovely how it fits so well with the zucchini, onion and pasta!I must confess that as Italian I have not grown up eating corn. The only way we eat corn is to make polenta, but since I menoved to the US I started using it and combining more often into recipes. I think its sweet flavor and its crunchy consistency add a kick to this pasta salad recipe!
Red Onion: love them in this recipe not only for their color, but also their sweet pungent taste. Yellow onions or shallots also work.
Ricotta Salata: it’s a special kind of ricotta: firm and salty ricotta that crumbles easily.
Lemon Garlic Extra Virgin Olive Oil Vinaigrette: I wrote a full blog post about how I love making my own dressing. Homemade and so fresh! I usually make a batch and leave it on the counter to use it for salad, grilled meat and fish. This homemade lemon vinaigrette gives a zingy taste to the dish, complementing the flavor of the roasted veggies.
Fresh Basil: Basil brings everything together. Use plenty while it’s in season!
Broiler vs. Grilling: What’s Better?
You don’t need a BBQ to enjoy charred, smoky vegetables. In fact, broiling is my go-to method:
Why Use the Broiler:
Easy to control.
Faster to preheat than a grill.
Year-round option.
Perfect for apartment living!
When to grill (BBQ) Instead:
Outdoor entertaining!
Already grilling meat or other dishes.
Want that authentic smoky aroma.
👉 Bottom Line: If you don’t have an outdoor grill—or don’t want the fuss—broiling your veggies at 500°F for 10–12 minutes is just as delicious and so convenient.
HOW TO MAKE GRILLED VEGETABLE PASTA SALAD
Ingredients
FOR THE DRESSING
- 2 fl oz lemon juice
- 2 fl oz olive oil extra virgin
- 2 cloves garlic minced
- 2 tsp salt
- 2 tsp black pepper crushed
PASTA INGREDIENTS
- 0.5 pound pasta
- 1 cup zucchini
- 1 cup squash
- 1 cup corn kernels
- 1 cup onion red
- 1 oz ricotta salata
- 4 tbsp basil fresh
- 1 tbsp olive oil extra virgin
Instructions
STEP 1. START BY MAKING THE DRESSING
- Put olive oil and freshly squeezed lemon juice in a jar, add 2 cloves minced garlic, ½ teaspoon salt and ½ teaspoon pepper. Seal the jar, shake and use! You could do the same using a blender.
STEP 2. BRING A LARGE POT OF WATER TO BOIL
- Once you get organized with the dressing and started the pasta water, you can focus on the most important part of this recipe: the preparation of the veggies.
STEP 3: PREPARE THE VEGGIES.
- The veggies should be perfectly grilled and charred to add that smoky taste to the dish.There are 2 ways of preparing this veggies:1) If you have a BBQ: Brush the veggies with a bit of olive oil. Grill the entire corn, you will separate the kernel once it is grilled. Slice the zucchini, squash and onions in rounds. Grill until charred. 10-12 minutes. Set aside.2) If you do not have a bbq, you can broil the veggies in the oven. That is what I did. I cut the zucchini, squash and onions in rounds, then in quarters. I separate the corn kernel. Finally I placed the veggies in a large salad bowl and tossed them with salt, pepper and EVOO. I broiled them at 500 F° for 10 minutes over a baking sheet covered with parchment paper. Loved this way. Easy and quick!
4. COOK THE PASTA AND COOL IT DOWN.
- Now the water should boil, add salt and when the water return to roaring boil, add the pasta. Cook as per package instructions until al dente. Drain and use a bit of the dressing to toss it. Lay the pasta on a baking tray and let it cool down. DO not rinse the pasta to cool it down, otherwise all the starch of the pasta will go away and will not retain the dressing.
5. ASSEMBLE THE DISH.
- Once the pasta has cooled down, place it in a large bowl, add the grilled vegetables, the dressing, sprinkle with fresh basil and add some grated salted ricotta cheese. Buon appetito!
- Toss gently! Serve at room temperature or chilled! Buon Appetite!
Notes
Nutrition
MORE SUMMER RECIPES FOR YOU
ZUCCHINI WITH RAISINS AND PINE NUTS
ZUCCHINI AND YELLOW SQUASH WHOLE WHEAT SPAGHETTI WITH TUNA
TRADITIONAL EGGPLANT PARMESAN (PARMIGIANA DI MELANZANE)
WHAT TO SERVE WITH GRILLED VEGETABLES PASTA SALAD
As a main course: Serve alongside a crisp little green salad or roasted red peppers, especially for a grilling, BBQ or simply broiling theme.
As a side dish: Pair with grilled meats, breaded chicken, or baked sea bream.
STORING TIPS
In the fridge: Store in an airtight container for up to 3–4 days.
This is a perfect meal-prep lunch—flavor improves after a day!
No freezing, as it alters taste and texture of the dish.
WHICH WINE TO PAIR WITH GRILLED VEGETABLES PASTA SALAD
This summery pasta salad loves a crisp white wine like:
Vermentino – light, citrusy, and ideal with fresh herbs
Pinot Grigio – clean and mineral-driven, it won’t overwhelm the veggies
FAQ – Substitutions & Ingredient Questions
Can I make this without cheese?
Yes! Omit the cheese entirely for a dairy-free or vegan version. The vinaigrette and fresh herbs will still make it flavorful.
What vegetables can I use instead of zucchini or corn?
Add or swap with red or yellow bell peppers, eggplant, cherry tomatoes, or asparagus for extra variety.
Just adjust the cooking time depending on the veggie—softer ones like cherry tomatoes need less time under the broiler.
Can I use frozen corn?
Yes, but for best results, defrost it and broil for 3–5 minutes to bring out a slightly roasted flavor.
I can’t find ricotta salata—what else works?
If you cannot find ricotta salata try one of the following:
Feta (saltier, more crumbly)
Goat cheese (creamy and tangy)
Pecorino Romano or Parmesan (aged and savory)
Can I make this vegan?
Absolutely! Skip the cheese or use a vegan feta-style cheese. The rest of the ingredients are naturally plant-based.
I hope you liked this Pasta Salad recipe! If you try this recipe and you liked it, please leave a star review below! I would be very appreciative of your comments! Make sure to tag me on Instagram @Italian_kitchen_confessions I hope you loved it! To get more ideas follow me on Pinterest.
Piatto eccezionale per la stagione ed il gustoso sapore