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Luke Mangan's grilled vegetable pasta salad with olives

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Topped with French dressing, Luke Mangan’s pasta salad with vegetables is quick, easy and delicious. It’s perfect for midweek dinner or lunches.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Luke Mangan's grilled vegetable pasta salad with olives


  • 250g penne
  • 2 zucchini, cut lengthways into 1cm-thick slices
  • 1 eggplant, cut lengthways into 1cm-thick slices
  • 1 red or brown onion, thickly sliced
  • 1 red capsicum, seeded, cut into 2.5cm-thick slices
  • 1/3 cup (80ml) extra virgin olive oil
  • 100g semi-dried tomatoes
  • 100g pitted kalamata olives
  • 1/3 cup (80ml) Coles French Dressing

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Refresh under cold water. Drain well.
  2. Step 2

    Meanwhile, place the zucchini, eggplant, onion, capsicum and oil in a large bowl. Season well and toss to combine.
  3. Step 3

    Heat a barbecue grill or chargrill on high. Cook the vegetables, in batches, for 2-3 mins each side or until tender and light golden. Transfer to a chopping board. Coarsely chop the vegetables.
  4. Step 4

    Return the zucchini mixture to the large bowl with the pasta, tomatoes, olives and salad dressing. Season with pepper and toss to combine.