Pasta Salad with Grilled Vegetables

Recipe from Lily Moore
Pasta Salad with Grilled Vegetables
Cooking time: 25 min
Servings 2
Get ready to savor the essence of summer with this grilled vegetable pasta recipe! The tender asparagus, juicy tomatoes and eggplant slices are grilled to perfection, creating a caramelized exterior and a tender interior. The addition of garlic and parsley to a simple balsamic vinaigrette elevates the flavors to create a delicious and satisfying meal.


  • Eggplant
    1 pc.
  • Cherry tomatoes
    6 pcs.
  • Asparagus
    4 stalks
  • Pasta
    7,2 oz.
  • Garlic
    1 clove
  • Olive oil
    2,1 fl. oz.
  • Balsamic vinegar
    2,1 fl. oz.
  • Salt
    to taste
  • Parsley
    0,4 oz.

Nutrition facts per serving

  • Calories

    318 kcal

  • Protein

    6 g

  • Fat

    12 g

  • Carbohydrates

    37 g


  • Wash the vegetables and peel the asparagus. Cut off the tough parts of the stems and thinly slice the eggplant lengthwise.

  • Heat a grill pan and place the whole tomatoes and asparagus on it. Cook for several minutes, turning occasionally. Then, cook the eggplant for a few minutes on each side. Peel the garlic and finely chop it, along with the parsley.

  • In a small bowl, mix together chopped garlic, olive oil, balsamic vinegar, and chopped parsley. Season the sauce with salt to taste. Place the grilled vegetables on a plate and pour the sauce over them, letting it soak for a couple of minutes.

  • Boil the pasta in lightly salted water according to the package instructions. Drain the water and pat the pasta dry with a colander. Add the pasta to the grilled vegetables and mix well.


  • Use fresh and ripe vegetables for the best flavor. Look for asparagus that is bright green and firm, and choose tomatoes that are plump and fragrant.

  • Cook the vegetables on high heat to get a nice char and caramelization on the exterior while keeping the interior tender.

Bon Appetit!

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