Grilled Summer Vegetable Pasta Salad

Ingredients

• 1 yellow squash
• 1 zucchini
• 1 red onion
• 1 red bell pepper
• 1 tablespoon olive oil
• salt and pepper
• 1 pound corkscrew pasta
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 1/2 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried thyme
• 1/2 cup olive oil or vegetable oil
• 1/4 cup julienned fresh basil
• 1/4 cup shredded Parmesan cheese
• 1 cup grape tomatoes

Steps

1. 1

   Cut yellow squash and zucchini in half lengthwise and then into half moon shapes. Cut red bell pepper and red onion into approximately 2-inch chunks. Place together in a medium bowl and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper.

2. 2

   Heat a grill pan over medium-high heat. When hot add vegetables. Grill until they develop nice grill marks and then flip over and continue to cook until softened. Place in a large bowl.

3. 3

   While vegetables are grilling, bring a large pot of water with at least 1 tablespoon of salt to a boil. Cook pasta to al dente. Drain pasta and rinse with water. Drain well and add to bowl with grilled vegetables.

4. 4

   In a medium bowl, combine lemon juice, red wine vinegar, Dijon mustard, sugar, garlic powder, salt, pepper, and thyme. Gradually whisk in oil. Add basil.

5. 5

   Pour dressing over pasta and vegetables. Add tomatoes and Parmesan cheese. Refrigerate for at least 1 hour.