This Bedford Grilled Vegetable Pasta Salad is a colorful, flavor-packed dish featuring smoky grilled vegetables, tender pasta, and a sweet and tangy homemade Dijon vinaigrette. Fresh basil ties everything together, making this refreshing pasta salad perfect for summer barbecues, potlucks, picnics, or easy family dinners.
Why You’ll Love This Recipe
- Loaded with fresh grilled vegetables.
- Bright homemade honey Dijon dressing.
- Perfect for barbecues, picnics, and meal prep.
- Delicious served warm or chilled.
- Colorful, wholesome, and satisfying.
- Easy to customize with seasonal vegetables.
Ingredients
For the Salad
- 2 zucchini, quartered lengthwise
- 1 eggplant, cut into ½-inch planks
- 1 large yellow onion, sliced into ½-inch rounds
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- ¼ cup olive oil, divided
- 2½ teaspoons kosher salt, divided
- 1 pound mezze rigatoni pasta
- Fresh basil leaves, plus extra for garnish
Honey Dijon Dressing
- 5 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1½ teaspoons grated garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat a grill to medium-high heat, about 400–450°F (204–232°C).
- Brush the zucchini, eggplant, onion, and bell peppers with 2 tablespoons olive oil.
- Sprinkle the vegetables with 1½ teaspoons kosher salt.
- Grill the onion slices for about 3 minutes per side until lightly charred, then move them to indirect heat and cook until tender.
- Grill the zucchini, eggplant, and bell peppers for about 3 minutes per side until tender with grill marks.
- Remove the vegetables from the grill and allow them to cool for about 10 minutes.
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions until al dente. Drain well.
- In a large bowl, whisk together the apple cider vinegar, Dijon mustard, honey, grated garlic, remaining olive oil, and remaining salt until smooth.
- Chop the grilled vegetables into bite-sized pieces.
- Add the cooked pasta, grilled vegetables, and fresh basil to the bowl with the dressing.
- Toss everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Garnish the Bedford Grilled Vegetable Pasta Salad with extra fresh basil before serving.
Tips & Tricks
- Cook the pasta just until al dente to maintain its texture.
- Let the vegetables cool slightly before chopping.
- Grill vegetables over high heat for the best smoky flavor.
- Fresh basil should be added just before serving.
- Refrigerate the salad for 30 minutes to deepen the flavors.
- Add grilled chicken or chickpeas for extra protein.
Details
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Salad, Side Dish
- Method: Grilling & Boiling
- Cuisine: American, Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Penne, rotini, or fusilli can replace mezze rigatoni.
- Fresh mozzarella pearls or crumbled feta make delicious additions.
- Substitute maple syrup for honey if preferred.
- Excellent served chilled or at room temperature.
Nutrition (Approximate Per Serving)
- Calories: 320
- Protein: 8g
- Carbohydrates: 45g
- Fat: 12g
- Saturated Fat: 2g
- Fiber: 5g
- Sugar: 7g
- Sodium: 420mg
FAQ
Can I make Bedford Grilled Vegetable Pasta Salad ahead of time?
Yes. It tastes even better after chilling for a few hours, making it perfect for meal prep.
Which vegetables grill best?
Zucchini, eggplant, onions, and bell peppers all develop delicious smoky flavor while maintaining their texture.
Can I serve it cold?
Absolutely. This pasta salad is delicious warm, at room temperature, or chilled.
Can I make it gluten-free?
Yes. Simply substitute your favorite gluten-free pasta.
What proteins pair well with this salad?
Grilled chicken, grilled shrimp, chickpeas, or white beans are all excellent additions.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freezing is not recommended because the vegetables and pasta may lose their texture.
Serving Tip: Refresh leftovers with a drizzle of olive oil or a splash of apple cider vinegar before serving.
Similar Recipes
Bedford Grilled Vegetable Pasta Salad
Ingredients
For the Salad
- 2 zucchini quartered lengthwise
- 1 eggplant cut into ½-inch planks
- 1 large yellow onion sliced into ½-inch rounds
- 1 red bell pepper halved and seeded
- 1 yellow bell pepper halved and seeded
- ¼ cup olive oil divided
- 2½ teaspoons kosher salt divided
- 1 pound mezze rigatoni pasta
- Fresh basil leaves plus extra for garnish
Honey Dijon Dressing
- 5 tablespoons apple cider vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 1½ teaspoons grated garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat a grill to medium-high heat, about 400–450°F (204–232°C).
- Brush the zucchini, eggplant, onion, and bell peppers with 2 tablespoons olive oil.
- Sprinkle the vegetables with 1½ teaspoons kosher salt.
- Grill the onion slices for about 3 minutes per side until lightly charred, then move them to indirect heat and cook until tender.
- Grill the zucchini, eggplant, and bell peppers for about 3 minutes per side until tender with grill marks.
- Remove the vegetables from the grill and allow them to cool for about 10 minutes.
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package directions until al dente. Drain well.
- In a large bowl, whisk together the apple cider vinegar, Dijon mustard, honey, grated garlic, remaining olive oil, and remaining salt until smooth.
- Chop the grilled vegetables into bite-sized pieces.
- Add the cooked pasta, grilled vegetables, and fresh basil to the bowl with the dressing.
- Toss everything together until evenly coated.
- Taste and adjust seasoning if needed.
- Garnish the Bedford Grilled Vegetable Pasta Salad with extra fresh basil before serving
Notes
- Penne, rotini, or fusilli can replace mezze rigatoni.
- Fresh mozzarella pearls or crumbled feta make delicious additions.
- Substitute maple syrup for honey if preferred.
- Excellent served chilled or at room temperature.
Conclusion
This Bedford Grilled Vegetable Pasta Salad combines smoky grilled vegetables, perfectly cooked pasta, fragrant basil, and a bright honey Dijon dressing into one refreshing and satisfying dish. Whether served alongside grilled meats or enjoyed as a light vegetarian meal, it’s a colorful recipe that’s perfect for summer entertaining, meal prep, and family gatherings.