Grilled Vegetable Pasta Salad

Ready to fire up the grill and do a little barbecuing this weekend? Looking to do it and not consume the cholesterol and calories of traditional grilled foods? Then this grilled vegetable pasta salad is the recipe for you! With lots of warm grilled vegetables (organic if available) complementing some traditional cold pasta salad favorites, your taste-buds won’t know what him them! Bring this dish along to any backyard barbecue you attend this summer and it’s sure to be a hit.


1 Green pepper, diced
1 Red pepper, diced
1 Zucchini, diced
1 Small jalapeno pepper
1 Cup Cherry tomatoes
1 Cup Banana Peppers, (jarred work great)
½ Cup Black olives, sliced
¼ Cup Green olives, sliced
1 Can Chickpeas, (casings removed)
½-1 Cup Italian Dressing, Depending on preference
2 Cups Bow-tie Pasta
2-3 Tbsp Olive Oil
Salt & Pepper to taste


  1. Fill a pot with water and place on the heat. Cook pasta according to package instructions and set aside once finished for later use. (We recommend adding a little olive oil to your pasta while cooking to stop it from sticking together later while you’re waiting on the rest of the ingredients to cook.)
  2. Dice your green, red, and jalapeno slices along with your zucchini. (Should all be similar size, except the jalapenos can be smaller) Add these to a bowl and toss with a little olive oil, salt, and pepper.
  3. Start your grill. While it’s preheating, prepare your grill pan for your vegetables. Don’t have a grill pan? We recommend folding some aluminum foil into a sheet to lay on your grill. You can place all of your vegetables on this foil to cook and avoid their falling through the grates of your grill!
  4. Place your vegetables on the grill and close the lid. Let them cook without interruptions for the first five minutes. Then, stir vegetables, and continue to monitor them until they are as done as you would prefer.
  5. Remove the casings from your chickpeas as your vegetables are cooking. You can do this by rinsing your chickpeas off and rolling them between two paper towels. You will begin to see white “casings” coming off of the chickpeas, allowing them to be softer and more flavorful. Once all are removed, set aside until vegetables are done.
  6. Take finished vegetable off of the grill and bring them inside to assemble your dish.
  7. Take your cooked pasta and put into a large salad bowl. Next add your chickpeas, green and black olives, banana peppers and cherry tomatoes. Add half of the dressing you choose to use and mix it around. Now add your warm vegetables to the salad along with the rest of your dressing. Stir well and you are ready to enjoy!


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