Grilled Vegetable Pasta Salad

Summer is a great time. It is a time for picnics, whether that's for a whole host of folks showing up at your place or a romantic little gathering for two. I know that my buddy Lucas likes to throw what he calls Smoke Offs. That's where those of us with smoking skills lay down somthing from our smoker and others bring the sides. It is always a good day of food, fun (I'm killer at Cornhole) and friends. Unfortunately, I have to miss one this weekend because I'm traveling to the Gathering of the Vibes. For those of you that enjoy music festivals, this is definitely one worth catching. More to come in the future, suffice it to say that this definitely fills a months FUN quota. 

We were talking about picnics before I got sidetracked. One constant at almost every picnic is a pasta salad. Everyone has one in their repitoire, even if it was the tuna salad that your mom used to make (more on that in a coming episode as well). What I've done is to give a little twist to an old favorite. If you haven't guessed, I love grilling. There's just something about the flavors imparted by grilling food that can't be matched any other way. So here is my twist on the summer picnic stalwart, the pasta salad.

Grilled Vegetable Pasta Salad

8 oz tri-colored pasta (I use fusili but you can choose your favorite shape here)

1 small zucchini squash
1 small yellow squash
1 green bell pepper
1 medium onion

Marinade
1/4 cup olive oil
2 Tbs seasoned rice vinegar
2 tsp Dijon mustard
1 tsp dried chives
1/2 tsp dried basil
1/4 tsp garlic powder
1/8 tsp white pepper
1/8 tsp cayenne pepper

Slice the zucchini and summer squash into 1/2 inch thick slices then cut each slice into quarters. Cut the bell pepper and onion into 1/2 inch squares. Place veggies into a large bowl. In a separate bowl combine the marinade ingredients and mix thoroughly. Pour the marinade over the veggies and let sit for 15 to 30 minutes.

Prepare the pasta according to the directions on the package. Drain thoroughly and place in large serving bowl.

Grill the vegetables over direct medium heat for 10 minutes, stirring them twice. I use a stainless steel grate with very small holes for grilling vegetables. This allows them to acquire that grilled flavor without committing veggie suicide.

Add the grilled veggies to the pasta and mix thoroughly. Salt and pepper to taste. A lightly oaked California chardonnay is a perfect accompaniment to this dish.