Grilled Vegetable Pasta

Darci Juris


Grilled zucchini, yellow squash, mushrooms, onions, red bell pepper and asparagus, mixed with pasta, cheese and my special sweet n' tangy sauce combo, make up this delicious, not too filling, dish.


★★★★★ 1 vote

30 Min
20 Min


  • 1 pkg
    rainbow spiral pasta
  • 1/3 c
    italian dressing
  • 1 c
    grated mozzarella cheese
  • 3 Tbsp
  • 2 large
    zucchini, sliced lengthwise
  • 1 large
    yellow squash, sliced lengthwise
  • 1 large
    red bell pepper, cut into quarters
  • 1 c
    sliced mushrooms
  • 8
    asparagus spears
  • 2 clove
    garlic, roughly chopped
  • 1 medium
    onion, sliced
  • ·
    olive oil, extra virgin
  • ·
    salt and pepper

How to Make Grilled Vegetable Pasta


  1. Drizzle or spray olive oil over each vegetable. Heat grill to medium temperature.
  2. Place asparagus and onions on a sheet of tinfoil. Close up the tinfoil leaving a slight opening at top.
  3. Place mushrooms and garlic on another sheet of tinfoil, and close up with a slight opening as well.
  4. Place tinfoil pouches, bell pepper, zucchini and squash directly on grill. Cook until all vegetables are tender, flipping once. The asparagus will take a few minutes longer.
  5. Once veggies are finished, transfer to a cutting board and chop. Transfer those into a large bowl. Add the cheese, honey and Italian dressing.
  6. Cook the pasta as directed on package. Add drained pasta to the veggie mix and toss well.


Printable Recipe Card

About Grilled Vegetable Pasta

Course/Dish: Pasta Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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