This Tricolor pasta salad with grilled zucchini and roasted red peppers is quick and easy to make but loaded with color and flavor. Serve with my sausage bread or with some pizza made from my homemade pizza dough recipe.

It’s the dog days of summer; hot, hot, hot! Time to get out of the kitchen and away from a hot stove. Did you ever wonder what the saying, dog days of summer meant? According to Wikipedia, “they are the hot, sultry, days of summer. They were historically the period following the heliacal rising of the star system Sirius, which Greek and Roman astrology connected with heat, drought, sudden thunderstorms, lethargy, fever, mad dogs, and bad luck. They are now taken to be the hottest, most uncomfortable part of summer in the Northern Hemisphere.” There, now you know.

Key Takeaways:

Perfect Summer Dish: This tricolor pasta salad is a vibrant, no-fuss meal ideal for the dog days of summer—no stove hovering required.
Customizable Ingredients: Use any pasta you like, including gluten-free options, and get creative with garden-fresh or grilled vegetables.
Flavorful Add-ins: Boost protein with salami, chicken, tofu, tempeh, or mozzarella balls to suit any dietary preference.
Herb-Infused Dressing: The dressing is homemade and enhanced by steeping fresh herbs in hot roasted zucchini for deep, natural flavor.
Feeds a Crowd (or Not): Makes enough for 8–10 people, but the recipe can be halved without affecting taste or texture.
Tastes Better Tomorrow: The flavors continue to develop overnight, making it a great make-ahead option for potlucks or meal prep.

Overview

This vibrant Tricolor Pasta Salad is the perfect dish to savor during the dog days of summer—when the heat is high and the desire to cook indoors is low. Packed with colorful corkscrew pasta, grilled zucchini, and sweet roasted red peppers, this salad is a feast for both the eyes and the taste buds. It’s endlessly customizable, allowing you to toss in your favorite vegetables, proteins like diced chicken or salami, or even keep it vegetarian with tofu or mozzarella balls. The homemade dressing, infused with fresh herbs gently wilted by the warmth of roasted zucchini, elevates the entire dish with fresh, bold flavor. Whether served alongside sausage bread or a slice of homemade pizza, this pasta salad is a crowd-pleasing option for cookouts, picnics, or easy summer meals. Best of all, it tastes even better the next day—so make a big batch and enjoy the leftovers.

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Pasta is the main event in this salad. Choose a shape that appeals to you. I love the tricolor corkscrew pasta for salad. Are you gluten-free? No problem choose a gluten-free pasta instead.

Vegetables. Let your imagination go wild with the vegetables. Choose your favorite, grill them, put them in raw, chop them, dice them, and add them whole. What is fresh in my garden is my inspiration for the vegetables. Grilled squash, cherry tomatoes, roasted red peppers add color, flavor, and texture in this salad.

Add some diced protein. How does chopped salami sound or maybe some diced chicken breast? Mini mozzarella balls anyone? Are you vegan or vegetarian? Add in cubes of tofu or tempeh instead of meat.

Time for the dressing.

You just created an amazing salad! Now give it the dressing it deserves. Oh no, not salad dressing from a jar or package. No additives and preservatives on your salad. Whip up a quick and delicious dressing with this recipe. The secret to this dressing is fresh herbs added to the hot roasted zucchini. Mince the herbs and add them to the hot roasted zucchini squash. Cover and let the hot zucchini wilt the fresh herbs. Then dice the zucchini, add the oil and red wine vinegar pour over the salad and mix it in.

That’s it. This recipe makes a large salad that will feed about eight or ten people. You might be tempted to cut the recipe in half; however, I think it is just as good the next day. It is easily reduced by half if you want to make less though.

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FAQ:

Q: Can I make this salad ahead of time?
A: Yes! This salad actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the fridge.

Q: What kind of pasta works best for this recipe?
A: Tricolor corkscrew (rotini) pasta is recommended for color and texture, but any short pasta works. Use gluten-free pasta if needed.

Q: Can I use raw vegetables instead of grilled?
A: Absolutely. Grilling enhances flavor, but raw veggies like cherry tomatoes or diced peppers work well too.

Q: What proteins pair well with this salad?
A: Diced chicken, chopped salami, mozzarella balls, tofu, or tempeh are great choices depending on your diet.

Q: Is the homemade dressing necessary?
A: It’s highly recommended! The herb-infused oil and vinegar blend elevates the flavor far beyond store-bought dressings.

Q: How long does it last in the fridge?
A: It stays fresh for up to 3 days in the refrigerator. Just give it a quick toss before serving.

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