Grilled Vegetable Pasta Salad

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Grilled Vegetable Pasta Salad Grilled Vegetable Pasta Salad

Grilled but crisp vegetables are the secret of this recipe.

Prep Time: 1 hour 15 min
Cook Time: 6 min
Difficulty: Easy

Ingredients Add to grocery list

1 lb penne pasta, cooked until firm to the bite
2 cup grape tomatoes, halved
1   large red onion, peeled and cut into 1/2 inch thick wedges
1 lb asparagus spears, trimmed
1   sweet green bell pepper, cored, seeded and cut in half
2   sweet red peppers, cored, seeded and cut in half
1 1/4 cup Paula Deen Vidalia Onion Peppercorn Dressing
10   leaves of fresh basil, stacked, rolled and cut into very thin strips
salt to taste





In a square baking dish toss vegetables with 1 Cup of the Paula Deen Vidalia Onion Peppercorn Dressing and place in the refrigerator for 1 hour. 

While vegetables are marinating, cook pasta until firm to the bite and heat outdoor grill until medium hot. 

Note:  If pasta is holding long, drizzle with canola oil and toss to coat.  This will keep pasta separated. 

Working in batches, grill the peppers, asparagus and onion about 3 minutes per side until grill marks appear but vegetables are still firm. 

Remove the vegetables from the grill and cool slightly until you can cut the peppers, asparagus and onions into large pieces. 

In large bowl or on serving platter, toss together the cooked pasta, grilled vegetable pieces, and tomatoes and remaining 1/4 cup dressing. Toss in basil.  Serve room temperature. 

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Reader Comments:


I really loved this!! I used other veggies like broccoli. After everything was cooked and combined I kept it hot and added olive oil and parm. It was so good!!! Will b making again

By Dana on May 06, 2013


Can I use zuchinni instead of asparagus? We don't like it, but love zuchinni and yellow squash. Thanks!

By Susan on December 30, 2012


Paula I made this pasta salad 2 nights ago for my in-laws and it came out awesome!! The only difference I had to do is use Italian Dressing cause i had forgotten to get the Vidalia Onion and Peppercorn Dressing. I am making it again very soon and next time ill remember the dressing. My 9 month old son absolutly loved it. Thank you for having incredible dishes that we can try out. Love watching you everyday. Your a sweetheart and u always make me smile and laugh when I watch you. Thank you very much!! grin

By Theresa on July 20, 2012


I added about 2 tablespoons of butter to the sauce per ounce. Worked out great!

By butterfan87 on March 18, 2012


Hi Linda, Here is the recipe you're looking for:

By Jonathan Able on June 09, 2011


Saw you and Bobby making a pasta salad with portabella mushrooms grilled along with asparagus and tomaotes tossed into pasta. Dry seasoning added with lemon juice and a splash of olive oil. Can't find the recipe online. HELP!!!

By Linda Dike on June 08, 2011


Hi Paula I maid your grilled vegetables and pasta salade for dinner two nights ago and my grand daughter loved it so much that she ask me to make it for her tonight which I will but this time I will add a little some thing to it like the new philadelpha cooking cream the savory garlic to it Thank you all the best love you

By Rosalind m Plaza on May 22, 2011


I love your recipes, we stopped by Savannah & ate at your resturuant, It was so good, we want 2 go back someday & see more of the sight there,& also eat again, Savannah is such a historical town,& we didn't get 2 see much while we were there, we just wanted 2 eat at your resturant. I also watch u on tv when I can.

By MARY MILLER on April 05, 2011


This dish was very good because we did not grill the veggies we just cut them up and served it as a cold pasta salad. We dont like fancy things it was very simple and thats what we like!

By Billy Bob Joe on January 16, 2011


Really yummy! Family loved it! xoxo ~L

By ladyhearon on January 03, 2011


My favorite pasta salad! It was a hit at the cookout... Thanks, Paula smile You never let me down!

By Anonymous on August 07, 2010

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