This healthy pasta salad has the perfect mix of grilled veggies and Kalamata olives and is tossed in a lemon vinaigrette. It's a great way to use up those summer vegetables.
Boil a large pot of salted water and cook pasta according to directions. Drain and set aside.
Preheat grill to med-high; about 400/450 degrees.
While grill is preheating and noodles are cooking, mix the vinaigrette. Whisk the olive oil with red wine vinegar, lemon juice, oregano, garlic, and salt. Toss noodles (while still warm) with vinaigrette and store in fridge until veggies are done.
Slice zucchinis into ½" slices and cut peppers into 1" squares.
Toss zucchinis and peppers in 1 tbsp. olive oil and thread onto skewers.
Toss asparagus in 1 tbsp. olive oil.
Place zucchini and pepper skewers on grill and lay asparagus directly on grill rack.
Grill vegetables for 10-15 minutes, rotating frequently. Vegetables are done when tender and slightly charred. Depending on how thick your asparagus spears are, the asparagus will most likely be done before the zucchini and pepper skewers.
Allow vegetables to cool. Cut zucchini slices in half or thirds and then mix veggies into pasta salad. Mix in the Kalamata olives and fresh parsley.
Refrigerate for a minimum of 1 hour before serving.
Notes
Dress the cooked pasta with the vinaigrette while pasta is still warm - this will help to soak in the flavor from the dressing.
Pasta is best served within 48 hours. Dressing may begin to dry after being refrigerated for multiple days. If pasta seems dry, mix in some additional olive oil and a splash of red wine vinegar before serving again.