Grilled Vegetable Pasta Salad

Ingredients

• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/2 red onion
• 1 pint grape tomatoes
• 2 Tbsp olive oil
• Pinch Salt and Pepper
• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp mayonnaise*
• 1/2 Tbsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp dried basil
• 1/2 tsp salt
• Freshly cracked pepper
• 1 lb penne pasta
• 1/4 bunch Italian parsley

Directions

1. Rinse the zucchini, yellow squash, and red bell pepper. Trim off the stems, then cut the vegetables into big pieces, taking the seeds out of the bell pepper as you go. Cut the red onion into thick rounds. Spread the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes across a large baking sheet, drizzle with olive oil, and toss gently so everything gets a light coating. Finish with a pinch of salt and pepper. If you’re using an actual grill, skip grilling the grape tomatoes and add them fresh to the salad, since they are usually too tiny for the grates.
2. Cook the vegetables over an open flame until they are tender with a good char. Or, move your oven’s highest rack so it sits about 6 inches from the broiler, then set the broiler to high. Slide the baking sheet underneath and keep an eye on it until the vegetables soften and blister in spots, about 10-15 minutes, depending on your oven and how close the pan is to the heat.
3. Let the vegetables cool a bit after the grill or broiler. Meanwhile, set a large pot of salted water over high heat for the pasta. When the water boils, stir in the pasta and cook for 7-10 minutes, stopping when it is just tender. Pour the pasta into a colander to drain, then let it cool slightly, until you no longer see steam rising from it.
4. As the pasta cooks and the vegetables cool, make the creamy balsamic vinaigrette. Put the olive oil, balsamic vinegar, mayonnaise, Dijon, garlic, basil, salt, and pepper in a jar or bowl. Whisk everything together, or seal the jar and shake it, until the dressing comes together.
5. When the vegetables are comfortable to handle, cut them into smaller 1-inch pieces. Give the parsley leaves a rough chop.
6. Add the pasta, chopped vegetables, and parsley to a large bowl. Pour the vinaigrette over the salad, beginning with half and adding more as you like. Stir gently until the pasta and vegetables are coated with dressing. Serve right away or chill until you’re ready to eat.