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tricolor pasta salad
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Tricolor Pasta salad with grilled zucchini and roasted red peppers

Delicious summer pasta salad, quick and easy to make but loaded with color and flavor.
Prep Time28 mins
Cook Time15 mins
Total Time43 mins
Course: Salad
Cuisine: Italian
Keyword: tricolor pasta salad with grilled zucchini and roasted red peppers.
Servings: 10
Calories: 385kcal


  • grill pan


  • 1 lb pasta tricolor corkscrews
  • 2 medium zucchini grilled
  • 2 red peppers roasted, peeled and diced
  • 2 cups cherry tomatoes cut in half
  • 6 ounces mozzarella cheese fresh mini balls
  • 4 ounces salami diced
  • salt and fresh ground pepper to taste


  • ¼ cup basil packed
  • ¼ cup Italian parsley packed
  • ¼ cup oregano packed
  • 2 tsp spicy brown mustard
  • ¼ cup red wine vinegar
  • ½ cup olive oil extra virgin


  • To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
  • Grill the red peppers, peel, and dice. Don't have time to grill the peppers; dice them and use them fresh.
  • Cook the pasta to al dente, drain and set aside to cool in a large bowl.
  • Slice the zucchini into 1/2 inch slices. Grill the zucchini slices on a very hot grill pan or in a grill basket on the BBQ. You want it to still be a little crunchy with charr marks. If the pan or BBQ isn't hot enough it will get soft before it charrs. Once grilled place in a heat-safe bowl and add the minced herbs. Cover and set aside. The heat from the zucchini will wilt and partially cook the herbs. This enhances the flavor they add to the salad.
  • While zucchini is cooling dice the salami, cut the cherry tomatoes in half, and add to the pasta.
  • Add the diced grilled or raw peppers to the pasta.
  • Once the zucchini is cooled about 15 minutes, dice it, put it back in the bowl. Add the olive oil, mustard, and red wine vinegar to the zucchini in the bowl and mix well. Add this mixture to the pasta.
  • Mix the pasta with all the added ingredients.
  • Add salt and fresh ground pepper to taste.


This recipe can be scaled to change the number of servings made.  Hover over the number of serving and move the slider to adjust the ingredient amounts for how many servings you want to make. 
Roasted red peppers can also be purchased.  Use 8 ounces of jarred roasted red peppers.  Drain off any excess juice. 
If you don't have time to grill the zucchini slice it and add the herbs.  Put in a microwave safe bowl and microwave until the zucchini is barely soft.   Cover the bowl and set aside to cool.  
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Calories: 385kcal | Carbohydrates: 39g | Protein: 13g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 385mg | Potassium: 390mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1135IU | Vitamin C: 44.3mg | Calcium: 128mg | Iron: 1.8mg