Fresh Pasta Salad

This recipe comes from the June 2005 issue of Vegetarian Times.

Summer Pasta Salad with Grilled Vegetables

8 oz. rotini
3 tbs olive oil
2 tbs red wine vinegar
2 cloves garlic, minced
salt and pepper to taste
1 cup cherry tomatoes
2 med zucchini cut lengthwise into quarters
1 red bell pepper, quartered
1 cup black olives
2 tbs each of chopped basil and oregano

1. Prepare medium hot charcoal or gas grill
2. Cook pasta, and drain. Toss with 1 tbs olive oil.
3. Whisk together remaining oil and spices. Toss vegetables in the oil mixture to coat.
4. Transfer zucchini and pepper to grill, and cook 3 minutes. Add tomatoes and cook until soft.
5. Chop zucchini and pepper coursely and add to pasta. Add tomatoes and remaining marinade and toss well. Serves 8.