Grilled Summer Vegetable and Sweet Pepper Pasta Salad
Serves: 6
  • 6-7 oz. whole wheat/grain pasta, cooked and drained according to box
  • ⅓ C Italian dressing of your choice
  • ½ lb yellow summer squash, sliced and quartered
  • ½ lb zucchini, sliced and quartered
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 5-6 small sweet peppers
  • grated Parmesan cheese, for topping
  1. In a large bowl, toss cooked pasta with Italian dressing. Set aside.
  2. Combine yellow squash and zucchini together in a bowl. Toss with olive oil, garlic powder, onion powder, salt, and pepper until well-coated.
  3. Place vegetables into a grill basket. Place on grill over medium heat. Grill for 5-7 minutes or until vegetables just start to char. Give vegetables a stir halfway through cooking. Remove from heat and cool.
  4. Place sweet peppers on grill over medium heat. Grill until peppers start to char on all sides, about 4 minutes. Remove from heat and allow to cool until able to handle. Peel and remove skins. If you want to keep more of the grill flavor, leave some of the skin on. Slice peppers into ½ to 1 inch pieces.
  5. Add grilled vegetables and peppers to pasta and stir to combine. Place in the refrigerator and allow to cool for one hour to allow flavors to blend.
  6. Right before serving, sprinkle with Parmesan cheese.
Recipe by A Kitchen Addiction at