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Grilled Veggie Pasta Salad
Salad, Salads, Side Dish

Grilled Veggie Pasta Salad

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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 8 servings

Ingredients

Chimichurri Dressing

  • 1 tablespoon finely minced shallot
  • 1/4 cup minced fresh cilantro leaves
  • 1/4 cup minced fresh flat leaf parsley leaves
  • 2 tablespoons minced mint leaves
  • 1 garlic clove, grated
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons honey
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar

Pasta Salad

  • 8 oz Israeli or pearl couscous
  • 4 oz feta, crumbled
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 zucchini
  • 1 red onion
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • kosher salt
  • freshly cracked black pepper

Instructions

  • 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 until smooth. Season to taste with salt and pepper and 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.

Notes

For instructions on cooking the veggies without a grill, see the above blog post. 

Nutrition

Calories: 287kcalCarbohydrates: 30gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 13mgSodium: 173mgPotassium: 299mgFiber: 3gSugar: 4gVitamin A: 898IUVitamin C: 59mgCalcium: 98mgIron: 1mg