Grilled Vegetable Pasta Salad

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To make good use of these grilled vegetables, we've come up with a pasta salad that now ranks as one of our new summertime favorite sides. Hodgson Mill Whole Wheat Spirals are the basis of this pasta salad and do a great job of catching the vinaigrette in all of their twists and turns.


  • 5 cups Hodgson Mill Whole Wheat Spirals, 3/4 package uncooked
  • 1 pint cherry tomatoes, or grape tomatoes
  • 2 cloves garlic, minced
  • 1 tsp salt, coarse grain
  • 3 Tbsp balsamic vinegar, use white balsamic for a less assertive taste
  • 1/4 cup extra-virgin olive oil
  • 2 small zucchini, sliced lengthwise into 1/3 in-thick slices
  • 2 small yellow squash, sliced lengthwise into 1/3 in-thick slices
  • 1 medium red onion, sliced into 1/3 in-thick slices
  • 4 baby bell pepper, sliced in have and seeded
  • 2/3 cup basil, fresh, chopped
  • 1 cup Ricotta cheese, or feta cheese


Boil a large pot of water and cook Hodgson Mill Whole Wheat Spirals until al dente, about 9 minutes.  Drain and set aside.  Dice tomatoes into bite-sized pieces and toss together with the garlic, balsamic vinegar, salt, olive oil and cooked pasta.  Set aside.  Grill zucchini, onion, squash and peppers over a medium heated barbeque grill until crisp tender and starting to char and/or caramelize.  When vegetables are cool enough to handle, dice into bite-sized pieces and toss together with pasta mixture.  Add cheese and basil.  Toss gently together.  Serve warm or at room temperature. (I ate this pasta salad cold out of the refrigerator and it was tasty that way, too. )

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