Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!

Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!

Sometimes, it’s what’s left in the fridge that dictates the direction that supper is going to take. This is pretty much what happened the day I initially created this recipe… I did it based on what little food I had left in the fridge that day, and needed to use up, too!

This was definitely a case when being forced to use certain ingredients turned out to be a beautiful thing!  It gave life to an incredibly delightful creation, one that’s become a big favorite of mine and that I might never have come up with had it not been for the fact that I had to use those particular veggies that day.

The flavor profile of this salad is mild and subtle, slightly smokey and tangy, delicate and fresh, with a hint of peppery sunshine; the textures, for their part, are fairly uniform, but pleasantly soft and creamy in the mouth. The union of it all creates a dish that you just want to keep on eating…

To change things up, and to add a little bit of a crunch to each bite, I sometimes like to add a handful of walnuts or pumpkin seeds to the salad. Grilled mushrooms also make for a wonderful addition!

Also too, this salad is equally superb eaten warm or cold, so you can make it and eat it right away, or prepare it up to a day ahead of time.

Ultimately, you get to decide what you want to do, or what best suits your schedule!

Overhead view of cooked whole wheat rotini pasta in a white colander

To start, preheat your outdoor grill to medium-high heat and cook the pasta according to the instructions on the package. When cooked, drain and set aside.

Slices of eggplant and zucchini and a red bell pepper seasoned with olive oil, salt and pepper on a wooden cutting board

While the pasta is cooking, slice the eggplant and zucchini crosswise into 1″ thick slices, then cut the bell pepper in half, remove the seeds and stalk and smash it with the palm of your hand to make it as flat as possible.

Brush the vegetables on both sides with a little bit of olive oil then sprinkle generously with salt and pepper.

Grilled eggplant, zucchini and red bell peppers on a square white ceramic plate

Place the vegetables directly on the grill and grill them until they get nice grill marks on them, about 4-5 minutes per side.

Remove the grilled veggies to a plate and let them rest for a few minutes, until you can safely handle them, then cut them into manageable bite size pieces.

Chopped up grilled vegetables, basil and cooked rotini pasta in a white ceramic bowl

Next, combine the cooked pasta, grilled veggies, olive oil, lemon juice, fresh basil, garlic, salt and pepper and toss gently until well combined; adjust seasoning as needed.

Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!

Transfer to serving plate and sprinkle crumbled goat cheese and more fresh basil, if desired.

Serve immediately, or refrigerate until ready to eat, as this salad is equally good eaten warm or cold… 

Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!

Grilled Vegetables and Goat Cheese Pasta Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Loaded with tons grilled vegetables such as eggplant, zucchini and roasted roasted bell peppers, topped with a generous amount of creamy goat cheese, this Grilled Vegetables and Goat Cheese Pasta Salad will be the star of your summer meals!
Servings: 4

Ingredients

  • 10 oz whole wheat rotini, (or other short pasta of your choice)
  • 1 large eggplant
  • 1 large zucchini
  • 1 red bell pepper
  • 1-2 tbsp extra virgin olive oil
  • Salt and pepper to taste

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  • 3 oz soft unripened goat cheese, crumbled
  • chopped basil leaves

Instructions

  • Preheat your outdoor grill to medium-high heat and cook the pasta per instructions on the package. When cooked, drain and set aside.
  • Meanwile, slice the eggplant and zucchini crosswise into 1″ thick slices, then cut the bell pepper in half, remove the seeds and stalk and smash it with the palm of your hand to make it as flat as possible.
  • Brush the vegetables on both sides with a little bit of olive oil then sprinkle generously with salt and pepper.
  • Place the vegetables directly on the grill and grill them until they get nice grill marks on them, about 4-5 minutes per side
  • Remove the vegetables and let them rest for a few minutes, until you can safely handle them, then cut them into manageable bite size pieces.
  • Combine the cooked pasta, grilled veggies, olive oil, lemon juice, fresh basil, garlic, salt and pepper and toss gently until well combined; adjust seasoning as needed.
  • Transfer to serving plate and sprinkle crumbled goat cheese and more fresh basil, if desired. 
  • Serve warm or cold; you can serve your salad immediately or refrigerate it until ready to eat, up to 24 hours.

Nutrition

Calories: 428kcal, Carbohydrates: 63g, Protein: 15g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 9mg, Sodium: 380mg, Potassium: 610mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1345IU, Vitamin C: 50.7mg, Calcium: 63mg, Iron: 1.9mg
Course: Salad
Cuisine: American
Keyword: Eggplant, Goat Cheese, Roasted Bell Peppers, Rotini, Zucchini
Author: Sonia! The Healthy Foodie

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