Grilled Vegetable Pasta Salad

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Smoky grilled veggies plus Hodgson Mill Whole Wheat Spirals and a simple vinaigrette.


  • 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 pasta according to package directions. 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 temp, or cold.

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