|(Food Styling By Sheryl Julian; Erik Jacobs for The Boston Globe)|
|Salt and pepper, to taste|
|1||pound bow-tie pasta|
|2||tablespoons olive oil|
|1||grilled hobo packet (vegetables only)|
|2||tablespoons chopped fresh oregano|
|1||tablespoon chopped fresh chives|
|2||teaspoons grated lemon rind|
1. Bring a large saucepan of salted water to a boil. Add the pasta, stir well, and let the water return to a boil. Cook the pasta, stirring occasionally, for 8 minutes or until it is tender but still has some bite.
2. Drain the pasta into a colander, shake it but do not rinse, and transfer to a large bowl. Add the olive oil, salt, and pepper. Toss gently and set aside to cool.
3. Tip the vegetables from the hobo packet and all the juices in the foil into the pasta. Add oregano, chives, and lemon. Toss thoroughly. Taste for seasoning and add more oil, salt or pepper, if you like.