Grilled-vegetable pasta salad

(Food Styling/Sheryl Julian; Aram Boghosian for The Boston Globe)
May 25, 2011

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Serves 6

Salt and pepper, to taste
1 pound small curled pasta shells or penne
Olive oil (for sprinkling)
4 zucchini, halved lengthwise
3 yellow squash, halved lengthwise
2 red onions, cut into 6 pieces
2 pints cherry tomatoes
1/3 cup olive oil
3 tablespoons vinegar
2 teaspoons mustard
1/2 bunch fresh basil, leaves chopped

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is cooked but still has some bite. Drain and transfer to a large bowl. Sprinkle with oil, tossing the pasta until it is barely coated. Set aside to cool, tossing occasionally.

2. Light a charcoal grill or turn a gas grill to medium-high.

3. In a large bowl, sprinkle the zucchini, squash, onions, and tomatoes with enough oil to barely coat them. Add salt and pepper. Grill the vegetables on a vegetable rack for about 3 minutes on a side, or until cooked through. Watch the tomatoes carefully, turning them often; they should start to collapse.

4. Cut the zucchini, squash, and onion into 1/2-inch pieces. Add them to the pasta with the 1/3 cup olive oil and tomatoes.

5. In a bowl, whisk the vinegar and mustard. Add it to the salad with salt, pepper, and basil. Toss well.

Sheryl Julian