This grilled vegetable penne pasta is light, flavorful, and perfect for warm-weather dinners.
Charred peppers, eggplant, and onion bring smoky depth, while parmesan and basil finish everything with fresh, savory flavor.
Why You’ll Love This Recipe
This pasta is packed with smoky grilled vegetables and simple Mediterranean-style flavor.
It feels hearty enough for dinner, yet still fresh and easy to enjoy.
The garlic oil dressing adds richness without making the dish too heavy.
It is also a great way to turn basic pantry ingredients into something colorful and satisfying.
What You’ll Need (Ingredient Highlights)
Penne holds the light dressing well and gives the dish a hearty bite.
Aloha peppers and sweet peppers add sweetness and bright color.
Eggplant becomes tender and silky after grilling, adding a rich texture.
Red onion brings a subtle sweetness once charred.
Fresh basil and parmesan finish the pasta with freshness and savory depth.
Pro Tips Before You Start
Cut the vegetables evenly so they grill at the same rate.
Secure the onion rounds with toothpicks so they stay together on the grill.
Reserve part of the dressing before tossing the vegetables so the final pasta tastes fresh and balanced.
Do not overcook the penne; al dente pasta gives the best texture for tossing.
How to Make Grilled Vegetable Penne Pasta
Step 1 – Prep the vegetables
Seed the aloha peppers and sweet peppers, then cut them into 1-inch strips. Slice the eggplants into 1/2-inch rounds and cut the red onion into 1/2-inch rounds, securing each round with a toothpick.
Step 2 – Boil the pasta water
Bring a large pot of salted water to a boil so it is ready when you need it.
Step 3 – Make the dressing
In a large bowl, whisk together olive oil, garlic, oregano, balsamic vinegar, salt, black pepper, and red pepper flakes. Set aside one-third of the mixture for the final toss.
Step 4 – Cook the pasta
Add the penne to the boiling water and cook until al dente according to package directions.
Step 5 – Grill the vegetables
Toss the prepared vegetables with the remaining dressing. Grill over high heat for 5 to 6 minutes per side, working in batches if needed, until tender and nicely charred.
Step 6 – Chop and combine
Drain the pasta and reserve 1/4 cup pasta water. Chop the warm grilled vegetables into bite-sized pieces and place them in the bowl with the reserved dressing.
Step 7 – Finish the pasta
Add the drained pasta, parmesan, and basil. Toss gently, adding a little reserved pasta water as needed to lightly coat everything.
Step 8 – Taste and serve
Adjust with extra salt and pepper if needed. Serve immediately while the vegetables are warm and flavorful.
What to Serve Them With
Serve this pasta with grilled chicken, shrimp, or salmon for extra protein.
It also pairs well with crusty bread, a simple green salad, or roasted garlic bread.
Variations / Substitutions
Swap penne for rigatoni, fusilli, or farfalle if that is what you have on hand.
Zucchini, mushrooms, or cherry tomatoes also work well on the grill.
You can use feta instead of parmesan for a saltier, tangier finish.
Add grilled chicken if you want to make it more filling.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave with a splash of water or olive oil to loosen the pasta.
FAQs
Can I make this recipe ahead of time?
Yes. You can grill the vegetables and cook the pasta ahead, then toss everything together before serving.
Can I serve it cold?
Yes. It works well as a pasta salad once chilled.
Do I need an outdoor grill?
No. A grill pan works well if you are cooking indoors.
Can I add protein?
Yes. Grilled chicken, shrimp, or even white beans would be great here.
How do I keep the pasta from drying out?
Reserve a little pasta water and add it while tossing so the pasta stays glossy and light.
Is this recipe vegetarian?
Yes, as written it is vegetarian.
Can I use dried basil?
Fresh basil is best for finishing, but you can use a smaller amount of dried basil if needed.
What is the best pasta shape for this recipe?
Penne works very well because it holds the dressing and mixes easily with the chopped vegetables.
Can I make it spicier?
Yes. Add more red pepper flakes to the dressing if you want more heat.
How do I know the vegetables are ready?
They should have clear grill marks and feel tender when pierced with a fork.
Final Thoughts
This grilled vegetable penne pasta is simple, fresh, and full of smoky flavor.
It is an easy dish to make for dinner, meal prep, or sharing at the table, and the combination of charred vegetables, basil, and parmesan keeps every bite satisfying.
Full Recipe Card
Ingredients
- 1 lb penne
- 1/3 cup extra virgin olive oil
- 3 garlic cloves, freshly minced
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 aloha peppers
- 3 sweet peppers
- 2 medium eggplants
- 1 large red onion
- 1/3 cup freshly grated parmesan cheese
- 3 tbsp fresh basil, julienned
Instructions
- Bring a large pot of salted water to a boil.
- Seed and slice the peppers, eggplants, and red onion. Secure onion rounds with toothpicks.
- Whisk olive oil, garlic, oregano, balsamic vinegar, salt, black pepper, and red pepper flakes in a large bowl. Reserve one-third for later.
- Cook the penne until al dente. Drain and reserve 1/4 cup pasta water.
- Toss the vegetables with the remaining dressing and grill over high heat for 5 to 6 minutes per side until tender and charred.
- Chop the grilled vegetables into bite-sized pieces and place them in the bowl with the reserved dressing.
- Add the pasta, parmesan, and basil. Toss gently, adding pasta water as needed.
- Taste, adjust seasoning, and serve warm.
