Grilled Vegetable Pasta Salad

grilled vegetable pasta salad

Grilled Vegetable Pasta Salad

Perfectly grilled asparagus, zucchini, red onion, and peppers make up this savory grilled vegetable pasta salad.  The perfect summer side dish for cookouts or a weeknight meal.  Topped with shaved parmesan and a drizzle of lemon-infused avocado oil for a delicious grilled salad.

Safeway has many new innovations launching this year and I was really excited about this new lemon-infused avocado oil.   There are in fact two new flavored oils – a roasted garlic-infused olive oil and this new lemon-infused avocado oil.  The garlic oil is equally delicious and a perfect accompaniment for sauteed veggies and meats and as a dipping oil for crunchy bread.  

They both have a place in your kitchen, depending on what you are making. 

The lemon-infused oil is a bright, lemony, oil that is light in taste and in texture.  It has a nice freshness to it that makes it an excellent finishing oil for your summer grilling recipes.  

Recipes Using Lemon Infused Oil

Perfect for sauteeing seafood and chicken

Drizzle on salads and pasta

Use for baking a lemon-flavored cake

Here are a few ideas where the lemon-infused oil would work perfectly and bring out the lemony citrus flavor in the dishes.   In fact, almost all the Mediterranean-inspired recipes on this blog use lemons, as lemons are prevalent in the Mediterranean and used as a flavor enhancer. 

Chicken Picatta

Cauliflower Risotto With Asparagus and Mushrooms

Spring Pasta Salad With Asparagus, Tomatoes and Peas

Roasted Shrimp and Asparagus Salad

Parchment Baked Salmon with Asparagus and Lemon Recipe

Grilled Mediterranean Salmon

Mediterranean Orzo Salad

Orange and Fennel Salad With Avocados

Ingredients in Grilled Pasta Salad

  • pasta (I used cavatappi)
  • asparagus ends removed 
  • bell peppers,  cut into 1-inch pieces
  • zucchini, sliced
  • red onion, cut into 1-inch pieces
  • 1 1/2 cups fresh arugula
  • shaved parmesan cheese
  • Signature SELECT lemon infused avocado oil
  • salt and pepper or your favorite all-purpose seasoning blend, like Kinder’s The Blend
  • dried oregano
  • toasted pine nuts (optional)

 

sheet_pan_Grilled_Vegetable_pasta_Salad

How to Make Grilled Pasta Salad

Boil the pasta according to package directions.

Meanwhile, heat the grill over medium-high heat.

Toss the chopped veggies with salt, pepper, dried oregano, a drizzle of the lemon-infused olive oil, and place on a foil-covered sheet pan. 

Place the sheet pan directly on the grill, or if you prefer you can lay the foil directly on the grill.  I find the sheet pan works great as nothing falls through the grates and the heat transfers perfectly to the veggies and you still get gorgeous char marks. 

Grill the veggies for about 15 minutes, turning frequently. 

Once the pasta is finished cooking, place in a large bowl or platter.  Top with arugula and the grilled veggies.  Season salt and pepper and add fresh grated parmesan cheese.  Drizzle with avocado oil and toss to mix.

While the pine nuts are not pictured in the photograph, I added them to my dish and loved the addition, so you can toast some pine nuts on the stove for a few minutes until they become fragrant and toasted and add to the pasta.   They add an amazing depth of flavor and a nice crunch. 

 

 

 

grilled_vegetable_pasta_Salad

grilled vegetable pasta salad

Grilled Vegetable Pasta Salad

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Course: Side Dish
Cuisine: Mediterranean
Keyword: Grilled Vegetable Pasta Salad, Lemon infused oil
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 lb. pasta I used cavatappi
  • 1 1/2 cups asparagus ends removed
  • 1 cup bell peppers cut into 1-inch pieces
  • 1 cup zucchini sliced
  • 1 red onion cut into 1-inch pieces
  • 1 1/2 cups fresh arugula
  • shaved parmesan cheese
  • Signature SELECT lemon infused avocado oil
  • 1/4 teaspoon salt and pepper or your favorite all-purpose seasoning blend like Kinder's The Blend
  • 1/4 teaspoon dried oregano
  • toasted pine nuts optional

Instructions

  • Boil the pasta according to package directions.
  • Meanwhile, heat the grill over medium-high heat.
  • Toss the chopped veggies with salt, pepper, dried oregano, a drizzle of the lemon-infused olive oil, and place on a foil-covered sheet pan.
  • Place the sheet pan directly on the grill, or if you prefer you can lay the foil directly on the grill.  I find the sheet pan works great as nothing falls through the grates and the heat transfers perfectly to the veggies and you still get gorgeous char marks.
  • Grill the veggies for about 15 minutes, turning frequently.
  • Once the pasta is finished cooking, place in a large bowl or platter.  Top with arugula and the grilled veggies.  Season salt and pepper and add fresh grated parmesan cheese.  Drizzle with avocado oil and toss to mix.

Notes

While the pine nuts are not pictured in the photograph, I added them to my dish and loved the addition, so you can toast some pine nuts on the stove for a few minutes until they become fragrant and toasted and add to the pasta.   They add an amazing depth of flavor and a nice crunch. 

 

 

 

This is a sponsored post on behalf of Safeway to introduce you to the new Signature SELECT Avocado Oil infused with lemon.  As always we appreciate and encourage your support of the brands that make this site possible. 

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