Name: Grilled Veggie Fusilli Pasta Salad Recipe – Pasta.com
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Cuisine: Italian
Ingredients: [Red Wine Vinaigrette] 2 teaspoons Oregano (dried); [Red Wine Vinaigrette] 1 teaspoon Granulated Onion; [Red Wine Vinaigrette] 1 pinch Red Pepper Flakes; [Red Wine Vinaigrette] 2 teaspoons Kosher Salt; [Red Wine Vinaigrette] 1 teaspoon Black Pepper (freshly ground); [Red Wine Vinaigrette] 1 tablespoon Honey; [Red Wine Vinaigrette] ⅓ cup Red Vine Vinegar; [Red Wine Vinaigrette] 2 tablespoons Water; [Red Wine Vinaigrette] 4 cloves Garlic (finely grated); [Red Wine Vinaigrette] 2 teaspoons Dijon Mustard

This guilt-free grilled veggie fusilli pasta salad is packed with delicious flavors and textures. It makes a great side dish and you can prepare it ahead of time and eat it throughout the week. We recommend using fusilli or rotini pasta, but feel free to use whatever noodle you prefer. Summer isn’t over yet, so be sure to fire up the grill this weekend and enjoy a backyard BBQ with your neighbors and serve this pasta salad with your favorite grilled meat of choice.

Grilled Veggie Fusilli Pasta Salad Recipe

A luxurious Grilled Veggie Fusilli Pasta Salad recipe which pairs fusilli and grilled veggies with a decadent red wine vinaigrette.

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Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Main Course

Cuisine Italian

Servings

Calories 341 kcal

Ingredients

Pasta Salad

1 pound Fusilli Pasta
2 cups Red and Yellow Bell Peppers, grilled
2 cups Cherry Tomatoes, halved
2 cups Onion, grilled and diced
2 cups Red Wine Vinaigrette

Red Wine Vinaigrette

1 cup Olive Oil, extra virgin
⅓ cup Red Vine Vinegar
2 tablespoons Water
4 cloves Garlic, finely grated
2 teaspoons Dijon Mustard
2 teaspoons Oregano, dried
1 teaspoon Granulated Onion
1 pinch Red Pepper Flakes
2 teaspoons Kosher Salt
1 teaspoon Black Pepper, freshly ground
1 tablespoon Honey

Instructions

Combine all the vinaigrette ingredients in a container with a tight-fitting lid.
Shake well and store in the fridge until needed.
Boil pasta as directed on the package.
After cooking, strain the fusilli and cool it off in cold water to stop the cooking process.
Transfer it to a large bowl and mix in the grilled veggies.
Use your grilled veggie fusilli pasta salad as a side dish the following day, incorporating the vinaigrette into it before serving.