1 pound Farfalle Pasta
1 pound Yellow Summer Squash, cut into 1-inch chunks
1 pound Zucchini, halved lengthwise and cut into 1-inch chunks
1 pint cherry tomatoes, halved
1/2 cup olive oil, divided
1/2 tablespoon of salt
2 tablespoons champagne vinegar
1/2 teaspoons freshly ground pepper
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh parsley
1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives
Cook pasta in a large pot of boiling water until tender, 9 to 12 minutes. Drain and rinse under cold water.
Toss veggies with some of the olive oil (just to coat) and sprinkle with salt and pepper. Using a wire grilling basket, gill over high heat until tender, but not overdone. If you manage to get a few grill marks on them, even better!
Whisk together the remaining olive oil, vinegar, salt and pepper in a small bowl. In a large bowl toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and season with salt and pepper to taste.