Serves 4-6
2 cups dried trofie pasta
¼ cup extra-virgin olive oil
1 yellow squash, cut into ¼-inch rounds
1 zucchini, cut into ¼-inch rounds
1 red onion, peeled and cut into ¼-inch rounds
1 red bell pepper, cut in half and deseeded
1 yellow pepper, cut in half and deseeded
Salt and freshly cracked pepper
½ cup prepared pesto
Freshly grated Parmesan for serving
Cook the pasta to al dente in a large pot of salted boiling water. Drain and set aside. Meanwhile, pour olive oil into a large bowl and add all of the vegetables. Season with salt and pepper. Toss the vegetables to coat, and char them on a preheated grill for about 5 minutes per side. Cut the cooked vegetables into bite-size pieces and place in the bowl with the pasta. Add the pesto and grated Parmesan cheese, and serve hot or cold.
