Grilled Veggie Pasta Salad

Servings 7 1 cup servings
Prep Time 1 hour


  • ¾ cup olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 red bell pepper cut into 12 (1 inch) strips
  • 12 jicama sticks
  • 1 inch yellow squash cut into half diagonal slices
  • 1 inch zucchini cut into half diagonal slices, 6 inch
  • 15 asparagus spears, trimmed
  • ½ 16 ounce package gemelli or penne pasta
  • Creamy Dressing recipe below


  1. Combine first five ingredients in large bowl; stir in vegetables and marinate for 30 minutes.

  2. Bring 4 quarts of water to boil with 1 teaspoon salt in a medium saucepan. Cook pasta until al dente (10-13 minutes). Drain and rinse.

  3. To grill: Spray grill rack with nonstick cooking spray. Using direct heat cooking method, arrange vegetables on grill rack 4-5 inches over medium coals. Grill peppers, yellow squash and zucchini 10-12 minutes, turning once; jicama 5-7 minutes, turning once; and asparagus 3 minutes, turning once.

  4. Cut veggies into bite-size pieces and combine with pasta; toss with Creamy Dressing until well coated. Serve immediately or refrigerate, covered, several hours or overnight.

Recipe Notes

Creamy Dressing

Whisk together all ingredients in a bowl until thoroughly combined. Refrigerate, covered, until ready to use.