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A mixing bowl with pasta and grilled vegetables being tossed with olive oil and balsamic vinegar

Pasta Salad with Grilled Vegetables

Feast Camp
Enjoy a refreshing and flavorful Pasta Salad with Grilled Vegetables, perfect for camping or picnics. This easy recipe combines smoky grilled veggies, tender pasta, and a zesty dressing for a delicious outdoor meal
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Equipment

  • Portable grill or campfire grate
  • Medium-sized pot
  • Collapsible mixing bowl
  • Tongs and spatula
  • Compact cutting board
  • Knife with protective sheath
  • Cooler with ice packs
  • Storage containers or resealable bags

Ingredients
  

Base Ingredients

  • 12 oz pasta fusilli, penne, or farfalle
  • 2 medium zucchini
  • 1 large eggplant
  • 2 large bell peppers red, yellow, or orange
  • 3 tbsp olive oil for grilling and dressing
  • 2 tbsp balsamic vinegar
  • ¼ cup fresh herbs finely chopped (basil, parsley, or dill)
  • ¼ cup Parmesan cheese grated (optional)

Optional Add-Ins

  • 1 cup cherry tomatoes halved
  • ¼ cup Kalamata olives
  • ¼ cup sun-dried tomatoes chopped
  • ¼ cup crumbled feta cheese
  • Grilled chicken shrimp, or chickpeas (for protein)

Instructions
 

Step 1: Prep Ingredients at Home (Optional)

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente.
  • Drain and rinse the pasta under cold water. Toss with a small amount of olive oil to prevent sticking.
  • Wash and slice zucchini and eggplant into 1/4-inch thick rounds. Cut bell peppers into strips.
  • Pack pasta and sliced vegetables in resealable bags or containers for easy transport.

Step 2: Grill the Vegetables

  • Preheat your grill or campfire grate to medium-high heat.
  • Brush vegetable slices lightly with olive oil and season with salt and pepper.
  • Grill vegetables in batches, about 2–3 minutes per side, until tender and slightly charred.
  • Let the grilled vegetables cool slightly, then chop into bite-sized pieces.

Step 3: Assemble the Salad

  • In a mixing bowl, combine the cooked pasta and grilled vegetables.
  • Drizzle olive oil and balsamic vinegar over the mixture. Toss until evenly coated.
  • Add fresh herbs and Parmesan cheese. Toss gently to combine.

Step 4: Serve and Enjoy

  • Serve immediately, or let the salad sit for 15–20 minutes to allow flavors to meld.
  • Pair with bread, grilled chicken, or a refreshing drink for a complete meal.
  • Store leftovers in an airtight container in a cooler for up to 2 days.