Side Dish
Grilled Vegetable Pasta Salad with a Smoky Flavor
This colorful pasta salad is packed with tender grilled veggies and a delicious smoky twist that’s perfect for warm days. It’s easy to make, refreshing, and sure to be a crowd-pleaser at any gathering.
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35 min
Total Time
♜
4
Servings
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Medium
Difficulty
Ingredients
4
servings
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Instructions
1
Step 1
Start by boiling a large pot of salted water. Once it’s bubbling, add the rotini along with a splash of olive oil, and cook until the pasta is tender but still has a bit of bite, about 8 minutes. Drain the pasta and give it a quick rinse with cold water to stop the cooking, then toss it into a big bowl.
2
Step 2
Chop up the red and green bell peppers, and add them to the pasta along with the Gouda cheese and some fresh parsley.
3
Step 3
In a small bowl, whisk together the balsamic vinegar and soybean oil slowly, so it comes together into a smooth vinaigrette. Stir in the dill and garlic salt for extra flavor.
4
Step 4
Drizzle just enough of the dressing over the pasta mixture until everything looks shiny and coated. You probably won’t need all of it, so save the rest in the fridge for another salad or as a tasty dip.
Why You’ll Love This Recipe
This dish combines fresh, vibrant vegetables with a rich smoky taste that makes every bite exciting. It’s light yet satisfying, perfect for warm days or as a side for a barbecue. Plus, it’s easy to customize with your favorite veggies or herbs.
Serving Suggestions
Serve this salad chilled or at room temperature alongside grilled chicken, fish, or tofu. It also pairs well with crusty bread or a fresh green salad for a complete meal. Adding a sprinkle of fresh herbs like basil or parsley just before serving brightens the dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but it’s best to keep the salad slightly chilled and mix it gently before serving again to refresh the taste. Avoid freezing, as the texture of the vegetables may change.
