Grilled Veggie Pasta Salad

By: Manjula Jain

October 13, 2015

Serving : 4 people

Rate this recipe:

No ratings yet

Quick Links

Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad is nutritious, tasty and full of flavor. This salad is made with a combination of vegetables and pasta. These are then tossed with a homemade dressing. Grilled Veggie Pasta Salad will make a very enjoyable lunch box meal.

Grilled Veggie Pasta Salad

Ingredients

  • 3/4 cup elbow pasta,
  • 2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
  • 2 cups zucchini with skin on cut to the bite size
  • 2 cups tomatoes cut to the bite size
  • 1 tablespoon oil
  • 1/2 teaspoon salt

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoon vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon ginger zest
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/8 teaspoon black pepper

Instructions

  • Cook pasta as directed on package. Set aside.
  • For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.
  • Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.
  • Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.
  • Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.
  • Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.
  • Let salad sit for about fifteen minutes before serving.

Notes

Suggestions
  1. You can also refrigerate this salad for a day.
  2. Grilled vegetable pasta salad makes a nice lunch box meal.
Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad

Grilled Veggie Pasta Salad is nutritious, tasty and full of flavor. This salad is made with a combination of vegetables and pasta. These are then tossed with a homemade dressing. Grilled Veggie Pasta Salad will make a very enjoyable lunch box meal.
No ratings yet
Print Recipe Pin Recipe
Course Salad, Soup
Cuisine Indian
Servings 4 people

Ingredients
  

  • 3/4 cup elbow pasta,
  • 2 cups bell pepper cut to the bite size – use different color bell pepper of your choice
  • 2 cups zucchini with skin on cut to the bite size
  • 2 cups tomatoes cut to the bite size
  • 1 tablespoon oil
  • 1/2 teaspoon salt

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoon vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon ginger zest
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/8 teaspoon black pepper

Instructions
 

  • Cook pasta as directed on package. Set aside.
  • For dressing mix all the dressing ingredients oil, vinegar and seasonings in small bowl and whisk until well blended. Set aside.
  • Add the oil in a frying pan with a spatula spread the oil to coat the frying pan. Notes: wide bottom frying pan works the best. Add the zucchini and bell peppers, sprinkle the salt.
  • Turn the heat to high and grilled the vegetable moving the around slowly until they are nice brown color looking like grilled. This should take 4-5 minutes.
  • Add the tomatoes and cook just for a minutes stirring continuously. Tomatoes should not be soft. Toss the pasta with vegetables.
  • Transfer salad into the bowl. Add the dressing and toss the salad making sure all the vegetables and pasta are coated.
  • Let salad sit for about fifteen minutes before serving.

Notes

Suggestions
  1. You can also refrigerate this salad for a day.
  2. Grilled vegetable pasta salad makes a nice lunch box meal.
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    D
    February 12, 2016 at 9:25 am

    HOW is this gluten free?!?!?!?!?

      Manjula Jain
      February 12, 2016 at 6:01 pm

      D,Thank you pointing out the mistake, sorry I already corrected

    Shobha
    November 26, 2015 at 4:47 pm

    Tried this dish. Wanted to share few problems I ran into. Zucchini if tossed in heat can make the vegetables soggy. Also tomatoes if seeded and not tossed much in heat will retain its texture. Grilling veggies separately will be good as different veggies have different cook time. Beginners be careful!

    Farhana
    November 20, 2015 at 9:50 am

    Very yummy

    Rita Chopra.
    October 25, 2015 at 11:21 pm

    Manjulaji,
    This is indeed the most delicious, nutritious and tastiest salad….!!!!
    Thanks a million….!!!!!

    Aayushi
    October 14, 2015 at 10:37 pm

    Hi Manjulaji,

    I can’t find Zuchchini here.. Can I replace it with something? or just skip it..

      Manjula Jain
      October 15, 2015 at 10:38 pm

      Aayusi,
      vegetable of your choice, like eggplant mushrooms

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)