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Grilled Vegetable Pasta Salad

COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
8-10
RATE THIS RECIPE
(104)
Nathan Congleton / TODAY
COOK TIME
15 mins
PREP TIME
10 mins
SERVINGS
8-10
RATE THIS RECIPE
(104)

Ingredients

Red Wine Vinaigrette (makes 2 cups)
  • 1 cup extra virgin olive oil
  • 1/3 red wine vinegar
  • 2 tablespoons water
  • 4 cloves garlic, finely grated
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dried oregano
  • 2 teaspoons granulated onion
  • 1 pinch crushed red pepper flakes
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons honey
  • Pasta salad
  • 1 pound tri-color fusilli
  • 2 cups diced grilled zucchini
  • 2 cups diced grilled bell pepper
  • 2 cups grilled corn, kernels cut off the cob
  • 2 cups diced grilled onion
  • 2 cups halved cherry tomatoes
  • 1 can pitted black olives
  • 1/2 pound diced feta
  • 2 cups red wine vinaigrette
  • Chef notes

    Pasta salad is one of my favorite summer side dishes! When I was growing up, my mom would make a huge batch to keep it in the refrigerator and pull it out for as many dinners or lunches as possible.

    Technique tip: Make this the night before you plan to serve it so the ingredients have a chance to fully marinate.

    Preparation

    For the red wine vinaigrette:

    Combine all ingredients into a container with an air-tight lid and shake vigorously to mix. Refrigerate until ready to use.

    For the pasta salad:

    Cook pasta according to package directions. Once cooked strain and run under cold water to cool. Transfer the pasta to a large mixing bowl and combine all ingredients. Mix well and let sit overnight.