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


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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
asparagus spears
2 clove
garlic, roughly chopped
1 medium
onion, sliced
olive oil, extra virgin
salt and pepper

How to Make Grilled Vegetable Pasta


  • 1Drizzle or spray olive oil over each vegetable. Heat grill to medium temperature.
  • 2Place asparagus and onions on a sheet of tinfoil. Close up the tinfoil leaving a slight opening at top.
  • 3Place mushrooms and garlic on another sheet of tinfoil, and close up with a slight opening as well.
  • 4Place 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.
  • 5Once veggies are finished, transfer to a cutting board and chop. Transfer those into a large bowl. Add the cheese, honey and Italian dressing.
  • 6Cook 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
Dietary Needs: Vegetarian
Other Tag: Healthy

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