Grilled vegi pasta salad
2 medium zucchini, sliced into long 1/4-inch strips
1 red onion, sliced into 1/4-inch rings
2 bell peppers, seeds removed and quartered
1 pint cherry tomatoes
3/4 pound pasta (fusilli or penne work well)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Lemony-Basil Dressing
2/3 cup basil leaves
1 tablespoon Dijon-style mustard
1 teaspoon honey, plus more to taste
2 teaspoons lemon peel
1/3 cup lemon juice
1/3 cup olive oil, plus more if needed
Salt and freshly ground black pepper, to taste
Bring a large bowl of salted water to a boil then cook pasta according to package directions. Drain.
Heat a grill pan over medium heat or prepare an outdoor grill or barbecue (medium heat).
Toss vegetables with 2 tablespoons of oil then season with salt and pepper. Grill vegetables, turning occasionally, until cooked through and edges are beginning to brown; 8 to 10 minutes. Cut vegetables into 1/2-inch pieces. (If using a grill pan, you might need to grill vegetables in batches).
Prepare Lemony Basil Dressing
Blend basil, mustard, honey, lemon peel and the lemon juice in a processor or blender, scraping down sides of bowl as needed. With the machine running, gradually add the olive oil and blend until creamy. (If the dressing is too thick, add 1 to 2 tablespoons more olive oil). Season dressing to taste with salt and pepper.
Combine cooked and drained pasta, cherry tomatoes and grilled vegetables in a large bowl. Mix in enough dressing to coat. Season to taste with salt and pepper.