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Grilled Vegetable Pasta Salad
Nathan Congleton / TODAY
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4.1505375 (93 rated)
Cook time:
Prep time:

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.


  • 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


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.