I made this pasta salad the first warm Saturday of the year when I wanted something that used the grill and could be eaten cold at the table an hour later. Four cups of cherry tomatoes grilled until charred and blistered, about five to seven minutes, tossed with a pound of cooked pasta, fresh basil, grated Parmesan, and balsamic vinegar. Salt and pepper.
The grilled tomatoes split open and their warm juice coats the pasta. The balsamic vinegar sharpens everything. The Parmesan melts slightly against the warm tomatoes. Served at room temperature or chilled, it tastes better the longer it sits. A keeper for the summer recipe box.
Tips for Making Grilled Tomato Pasta Salad
Grill the tomatoes until blistered
Toss cherry tomatoes with olive oil, salt, and pepper. Use a grill basket or spread on foil if they are too small for the grates. Five to seven minutes over medium-high heat. 
You want charred, blistered skins and soft interiors. Some will split. That is good. The juice becomes part of the dressing.
Toss the pasta while warm
Cook pasta al dente, drain, and rinse under cold water. Toss with the warm grilled tomatoes, basil, Parmesan, and balsamic while the tomatoes are still hot.
The warm tomato juice and olive oil coat the pasta better than a cold dressing would.
Grilled Summer Tomato Pasta Salad
- Total Time: 25 minutes
- Yield: Serves 4 to 6 1x
- Diet: Vegetarian
Description
Head outside and enjoy the last of summer’s tomato harvest on the grill, tossed into a simple pasta salad with big flavor.
Ingredients
- 4 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound pasta of choice
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the grill to medium-high heat.
- Toss the cherry tomatoes with olive oil, salt, and pepper.
- Grill the tomatoes until they are charred and blistered, about 5-7 minutes.
- Cook the pasta according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the grilled tomatoes, pasta, basil, Parmesan cheese, and balsamic vinegar.
- Toss everything together and season with additional salt and pepper if needed.
- Serve the salad at room temperature or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 300
- Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
Frequently Asked Questions
What pasta shape works best?
Any short pasta: penne, fusilli, orecchiette, or rotini. Short shapes hold the tomato juice and balsamic in their curves.
Can I make this ahead?
Yes. It keeps in the fridge for up to two days. Add a drizzle of olive oil and a squeeze of balsamic before serving to refresh the dressing.
Can I roast the tomatoes instead?
Yes. Spread on a baking sheet and roast at 425°F (218°C) for twenty minutes. The flavour is less smoky but still concentrated and sweet.
made this twice already this week, the cold leftovers might be even better than day one. could you sub feta for the parmesan?
I brought this to a potluck and it held up great sitting out, still tasted just as good an hour later, maybe even better. Bringing it to every cookout this summer. Thank you for an easy one!
Gone in minutes at our cookout!
We made this for a Sunday lunch and served it room temp like the recipe said. So delicious and easy.
Pasta salad is an amazing idea!! I have been trying to think up more cold meal ideas, living in Arizona hot foods aren’t always the best and it’s been a while since I had a good pasta salad! I’ll try this out this week :)
I feel you on the heat Steph — we’re expecting another heat wave over here next week. All the bbq things and all the cold salads! Enjoy!