This easy vegetarian Grilled Veggie Pasta Salad is a must for any summer gathering! This fresh salad features grilled veggies, pearl couscous, feta cheese, and an incredible chimichurri vinaigrette.

An easy side dish that’s fresh, colorful and always gets rave reviews. So great for make-ahead lunches and cookouts!? Enjoy it warm or cold and customize it with all your favorite grilled veggies.

Grilled Veggie Pasta Salad

When I’m looking for the perfect salad to bring to a party or potluck, I turn to favorites like my Hawaiian-Style Mac Salad, Dressed up baked beans, and this incredible grilled veggie pasta salad.

This is another recipe that’s part of my Summer Sides Series and it’s a summer favorite! I developed this recipe several years ago and I’ve been tweaking it until it’s absolutely perfect. It’s light, fresh, and perfect for vegetarians and meat eaters alike.

Grilled veggie pasta salad is easy to customize with your favorite veggies and pasta shapes and can be served warm or chilled. It’s just about the most easy-going pasta salad recipe ever!

The combination of the crisp grilled veggies, soft couscous, salty feta, and fresh chimichurri dressing is just perfect. It checks all the flavor boxes, so add this grilled veggie pasta salad recipe to your next cookout menu!

Check out more of my easy side dish recipes here.

What is Pearl Couscous?

Pearl couscous, also called Israeli couscous, is toasted tiny pasta balls developed in Israel in the 1950s when rice was scarce. Despite the name, it’s not a type of couscous and is not related to the smaller couscous originating in North Africa.

Pearl couscous has a nice, chewy texture that holds its shape even after being reheated. The pasta grains don’t stick together making it ideal for adding to soups, stuffing, or even risotto.

Pearl couscous is a versatile pasta that I love for this grilled veggie pasta salad!

How to Make Grilled Veggie Pasta Salad

The flavor from grilling the veggies is best, but you can also roast the veggies in the oven (see below instructions). I recommend investing in a nice grill basket which makes the process that much easier.

Tools Needed

• Grill Basket or Grill Pan
• Mixing Bowl
• 4 qt Pasta Pot
• Sharp Knife
• Cutting Board

Ingredients and Substitutions

• Couscous. I used Israeli or pearl couscous for the pasta portion, but you could also use orzo, farfalle, or any other small format pasta shape.
• Veggies. I did a mix of bell pepper, zucchini, and red onion but you could swap in or add your favorites. Eggplant, carrots, squash, mushrooms, and green beans all grill really well.
• Feta. I love the saltiness and flavor that some crumbled feta adds. You could also use some shaved parmesan or even crumbled goat cheese.
• Fresh herbs. For our chimichurri dressing I used mint, cilantro, and parsley for a well-rounded flavor.
• Spices. I tossed the veggies with oregano and garlic powder before grilling to add extra flavor.
• Olive oil. Use a flavorful and quality olive oil for the dressing.
• Red Wine Vinegar. You could swap in any flavorful vinegar like white wine, champagne, or sherry vinegar.

The Process

• Prep the veggies for grilling. Cut the onion into small wedges and cut the bell peppers and zucchini into uniform, bite-sized pieces. Add the veggies to a large mixing bowl and toss with the olive oil, oregano, garlic powder, salt, and pepper. Set aside.
• Prep and preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Set the temperature to medium-high. Close the lid and wait until the temperature reaches 400 F. Place the grill basket on the grill to preheat for 5 minutes, then lightly grease the grill basket.
• Grill the veggies. Pour the veggies into the grill basket and spread so that they’re in an even layer. Close the lid and grill the veggies for 15 minutes, tossing them every 5 minutes so that they grill evenly. Transfer the grilled veggies to a large heat-proof mixing bowl and let them cool slightly.
• Make the dressing. Whisk together the ingredients for the chimichurri dressing and season to taste with salt and pepper. Set aside.
• Cook the couscous. Cook the couscous according to package instructions in salted water. Drain into a colander or strainer and rinse with cold water until the pasta is cool. Add to the bowl with the grilled veggies.
• Finish the salad. Add the dressing to the couscous and veggies and toss well. Crumble in the feta cheese and stir. Season to taste with salt and pepper. Serve the grilled veggie pasta salad at room temperature, or chilled.

How to Make Grilled Veggie Pasta Salad without a Grill

No grill? No problem! You can easily make this grilled veggie pasta salad without a grill in two easy methods. Here are my favorite ways to cook the veggies without an outdoor grill:

Stovetop Grill Pan

Whenever it’s too cold (or too hot!) to grill outside, I turn to my stovetop grill pan. It makes perfect grill marks and still imparts a really nice flavor. Bonus: It’s done from the comfort of your kitchen!

Preheat a nonstick grill pan over medium-high heat. Pour the veggies into the preheated pan and cook, tossing occasionally, until the veggies are softened and lightly charred.

Oven Broiler

Utilizing your oven broiler is another great way to get grilled flavors without an outdoor grill. Set your oven rack to the top 1/3 of your oven and preheat the broiler to high.

Line a rimmed baking sheet with foil and spread the seasoned veggies in an even layer on the baking sheet. Place under the broiler and cook for 8-10 minutes, tossing occasionally, until the veggies are soft and blistered.

You can use either of these methods and then follow the grilled veggie pasta salad recipe as written.

Storage Instructions

If you have leftover grilled veggie pasta salad, store in an airtight container in the fridge. You can store the pasta salad for up to 5 days.

This recipe is a great option for meal prep and only gets better the longer the flavors meld together! I don’t recommend freezing this recipe as the vegetables don’t hold up well to freezing.

What to Serve with Grilled Veggie Pasta Salad

You can easily make this pasta salad a meal in its own right, but it’s a great side dish too! I love serving it at casual parties, or at any summer BBQ. It’s also one of my favorite meal prep sides. Here are my favorite mains to serve with grilled veggie pasta salad:

• Steakhouse Burgers
• Grilled Tri-Tip
• Beer Can Chicken
• Grilled Chicken Wings
• Grilled Buffalo Chicken Sandwiches

Ways to Customize Grilled Veggie Pasta Salad

This recipe is so flexible and easy to adjust to your tastes and to what you have on hand. Here are my favorite ways to mix things up with this recipe:

Add a protein: This recipe is hearty and filling as-is, nut I also love adding cubes of grilled chicken or steak for extra flavor. You could also add in some chickpeas for a vegetarian protein source.

Choose a different pasta shape: I love the unique texture that Israeli couscous gives this pasta salad, but I also love making this recipe with orzo. You could also use any short format pasta like farfalle (bow ties), fusilli, or even macaroni elbows.

Mix up the veggies: You can swap in different veggies to suit your tastes like grilled corn, mushrooms, green beans, squash, carrots, etc.

Get creative and have fun!

---

If you’re looking for a fresh and delicious pasta salad, look no further than this Grilled Veggie Pasta Salad! It’s light and flavorful and is perfect as a healthy BBQ side dish.  If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Side Dish Recipes to Try Now

Borracho Beans
Creamy Pesto Pasta Salad
Hawaiian-Style Mac Salad
Mom’s Classic Potato Salad
Italian Grinder Pasta Salad

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.