Ingredients

8 ounces rotini, shells or other short pasta
3 tablespoons extra-virgin olive oil (or more as desired)
2 tablespoons red wine vinegar (or more as desired)
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1 cup cherry tomatoes
2 medium-size zucchini, cut lengthwise into quarters
1 red bell pepper, quartered and seeded
1 bunch scallions, trimmed
1 cup Kalamata olives
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil

Directions

Prepare medium-hot charcoal fire or preheat gas grill or broiler.

Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente, about 7 minutes. Drain, rinse thoroughly to cool. Transfer to large bowl and toss with 1 tablespoon olive oil.

Whisk together remaining olive oil, vinegar, garlic, salt and pepper. Place tomatoes, zucchini, red pepper and scallions in a 9-by-13-inch baking dish. Drizzle with oil and vinegar mixture and toss to coat. Thread cherry tomatoes on wooden skewers, if using.

Transfer zucchini and pepper to grill rack. Grill, turning occasionally, about 3 minutes. Add tomatoes and scallions to grill, and cook until all vegetable are tender and grill-marked, 2-4 minutes more. Remove from grill and let stand until cool enough to handle.

Chop zucchini, pepper and scallions coarsely, and add vegetables to pasta. Slide tomatoes off skewers onto pasta. Add any remaining oil-vinegar mixture from pan, olives and herbs, and toss well. Taste, and if desired, add a little more olive oil and vinegar.

Serves 6-8.