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I’ve learned a lot in the last seven years in the kitchen, and my palate has undoubtedly been refined, so I’m using my experience to present 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 gave it an extra dose of affection by making my balsamic-rich vinaigrette that is creamy and utilizing the oven-grilling method (okay, maybe it’s baking) to make this recipe more accessible to those who do not have access to an outdoor grill.

I’m replacing the previous recipe with this updated version, and if you want to download the last recipe, you can download it here.


I like making large pasta salads for meals during the week. This Grilled vegetable pasta salad can stand up well in the refrigerator. The taste of the grilled vegetables intensifies and is absorbed into the pasta when refrigerated, making it superior the day after. The balsamic vinaigrette is the most tangy of the day before, and it softens out as it absorbs in the cooked pasta.

If you like the dressing to be tangy, use enough dressing to coat the salad immediately to help ensure that the salad doesn’t dry out. But reserve half the sauce to drizzle on right before serving (after refrigerating).


It took me a long time to get on the advantages of salting cooking water used to cook pasta and pasta salads have helped me change my opinion on the matter. Since pasta is the primary ingredient of the dish and is the main ingredient, you must make sure that it has a great flavor by itself, and salting the cooking water with salt will make a massive difference. Do you need help determining where to begin when salting your pasta’s cooking water? This is a fantastic tutorial on properly salting your pasta water by Gimme Some Oven.



One zucchini ($1.05)

1. Yellow squash ($0.88)

One bell pepper red ($1.79)

Half 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 garlic, chopped ($0.08)

1/2 tsp dried, chopped 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 the yellow squash, zucchini, and red bell pepper. Cut the stems from the squash into large pieces or pieces. Put the stem and seeds out of the bell pepper and chop them into pieces large enough to be sliced. Cut dice the red onion into long slices.

Place the squash, zucchini, red bell pepper, and grape tomatoes on a baking sheet. Drizzle olive oil on the top. The vegetables should be gently tossed around until they are completely coated with oil. Sprinkle a bit of salt and pepper on the top. (Grape tomatoes are typically too small for placing directly on the barbecue, therefore, if you’re using grills, include the tomato salad in fresh.)

Grill the vegetables on the flame to ensure they are tender and charred. OR alter the top rack of your oven to about 6 inches from the broiler and turn the broiler to high. Put the baking sheet underneath the broiler and monitor it carefully until the vegetables are tender and charred (about 10 to 15 minutes, depending on the size of your oven and proximity to the stove).

Let the vegetables cool down slightly following grilling, broiling, or grilling. Bring salted water to a simmer in a large saucepan for the pasta to be cooked. Once the water is boiling, add pasta and cook for 7-10 minutes or until the pasta has become tender. The pasta should be rinsed in a colander and let to cool (until it’s not steaming anymore).

Make the creamy balsamic vinaigrette as the pasta cooks and the veggies are cooling. In a bowl or jar, add balsamic vinegar, olive oil, mayonnaise, Dijon, garlic, basil, salt, and pepper. Combine the ingredients, seal the jar, and shake it until the ingredients are well mixed. **

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

Mix all the chopped pasta and chopped parsley within a bowl large enough. Pour the vinaigrette over the top, beginning with half, before increasing the amount to suit your taste. Stir the vegetables and pasta until everything is covered with the dressing. Serve immediately or store in the refrigerator until you are ready to eat.

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Joseph M. Kay

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