Bedford Grilled Vegetable Pasta Salad

Smoky onions, eggplant, and zucchini come together with mezze rigatoni in this flavor-packed pasta salad.

Active Time: 20 mins
Total Time: 55 mins
Servings: 8

Packed with grilled summer vegetables, this pasta salad (named after a summertime gathering in Bedford, New York) is a favorite among friends and family of F&W special projects editor Lucy Simon. In fact, it’s one of her most requested recipes. Onions, eggplant, and zucchini soften and sweeten while developing a smoky char on the grill that makes them completely irresistible. When tossed in a vinaigrette punched up with apple cider vinegar, piquant mustard, and grated garlic, the veggies and mezze rigatoni are coated with a zesty tang that’s light on the palate. Effortless and easily customizable, you can enjoy this pasta salad room temperature or chilled. 

How do you pick the perfect eggplant at a grocery store?

Look for an eggplant that is firm but not hard, with shiny, smooth skin. The stem is also a good indicator of quality and ripeness — it should be green and free of any mushy spots.

What is mezze rigatoni? 

Mezze rigatoni is a shorter version of classic rigatoni. Because of its smaller size, it generally cooks faster than regular rigatoni, but it’s best to check the package directions for accurate cook times to achieve an al-dente texture. 

Notes from the Food & Wine Test Kitchen

Grilling the onions first on direct heat then moving to indirect heat ensures that they are nicely browned and softened; if kept over direct heat the whole cook time, the onions will end up overcooked.

Make ahead 

Store in an airtight container in the refrigerator for up to three days.

Ingredients

• 2 zucchini, quartered lengthwise

• 1 eggplant, cut lengthwise into 1/2-inch-thick planks

• 1 large yellow onion, cut horizontally into 1/2-inch-thick slices (about 4 to 5 slices)

• 1 red bell pepper, halved and seeded

• 1 yellow bell pepper, halved and seeded

• 1/4 cup olive oil, divided, plus more for grilling

• 2 1/2 teaspoons kosher salt, divided, plus more to taste

• 1 pound mezze rigatoni pasta

• 5 tablespoons apple cider vinegar

• 3 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 1/2 teaspoons grated garlic (about 3 large garlic cloves)

• 1/2 cup fresh basil leaves, plus more for garnish

Directions

1. Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Drizzle zucchini, eggplant, onion, and bell peppers evenly with 2 tablespoons olive oil; sprinkle evenly with 1 1/2 teaspoons salt. Arrange sliced onions on oiled grill grates over lit side of grill; grill, covered, until onion slices are slightly charred on both sides, about 3 minutes per side. Transfer to unlit side of grill; grill, covered, until softened, about 8 minutes.

2. Add bell peppers, zucchini, and eggplant to lit side of grill; grill, covered, until slightly charred and softened, about 3 minutes per side, flipping vegetables halfway through cooking time. Let cool for 10 minutes.

3. Bring a large pot of salted water to a boil over high. Cook pasta according to package directions. Meanwhile, whisk together cider vinegar, mustard, honey, garlic, remaining 2 tablespoons olive oil, and remaining 1 teaspoon salt in a large bowl until well combined and emulsified, about 30 seconds; set dressing aside.

4. Chop grilled vegetables into about 1-inch pieces. Add to dressing in bowl along with cooked pasta and basil; toss to coat. Season to taste with additional salt, and garnish with additional basil.

Originally appeared in Food & Wine magazine, June 2025