Kick off Fresh Veggie Day (6/16) by making this Grilled Veggie Pasta Salad. It’s a hit at parties and gatherings, but also great for meal prep lunches. For a protein boost consider adding in grilled diced chicken or ground chicken sausage.

In addition, our Cooked on Propane blog shares other vegetable recipes:

Turkey Vegetable Soup

Grilled Veggie BBQ Rotisserie Chicken Pasta Salad

Asparagus Soup with Lemon and Parmesan

Grilled Carrots with a Twist

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Servings 8 cups


  • 1 Propane Grill
  • 1 Propane Stove


  • 1 box Pasta
  • 6 oz Feta crumbled
  • 2 ears Corn on the cob
  • 2 sweet Peppers
  • 2 yellow Squash
  • 2 medium Zucchini
  • 1 red Onion
  • 1 bottle BBQ sauce
  • 1 bottle Ranch dressing


  • Boil/Cook pasta, al dente, according to box directions. Let cool.
  • Grill veggies on a propane grill to desired tenderness. Let cool.
  • Once cooled, cut corn from the cob and dice up all other veggies.
  • Add cooked pasta and diced veggies to a large bowl.
  • Add in feta cheese.
  • Add in a 50/50 mix of BBQ sauce and Ranch dressing. The amount depends on your taste. (This is similar to or replacing the mayonnaise in a traditional macaroni salad. You want enough to cover/coat the pasta and veggies.)
  • Stir/mix well and enjoy!
  • It is best to let this sit overnight. May need more BBQ/Ranch sauce the next day as the pasta will absorb some of it. Enjoy for up to a week or so.