Grilled Pasta Salad

grill zucchini eggplant pasta salad tomato mozzarella vinegar thyme basil summer dinner kid-friendly french small plates vegetarian pasta

Anna Stockwell

4 servings

Source

Ingredients

2 medium zucchini (about 1½ lb.), halved lengthwise

1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges

¾ cup extra-virgin olive oil, divided

2½ tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

10 oz. penne or casarecce pasta

1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces

8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved

2 Tbsp. white balsamic or white wine vinegar

1 Tbsp. thyme leaves

1 cup basil leaves

Method

Prepare a grill for medium heat. Toss zucchini, eggplant, and ¼ cup oil on a rimmed baking sheet; season with 1 tsp. salt and ½ tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

Cook pasta according to package directions.

Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1½ tsp. salt, ½ tsp. pepper, and ½ cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.