Grilled Vegetable-Pesto Pasta Salad

• 1 zucchini, cut lengthwise into 1/2-inch-wide pieces
• 1 yellow squash, cut into 1/2-inch-wide pieces
• 1 red bell pepper, seeded, cut into 1-inch-thick slices
• 1 red onion, cut into 3/4-inch-thick slices
• 1 tablespoon Italian seasoning
• 2 tablespoons olive oil
• Salt and pepper
• 3 cups whole-grain farfalle or penne
• 1 15.5-oz. can cannellini beans, drained and rinsed
• 1 7-oz. container refrigerated pesto (about 3/4 cup)
• 1/2 cup grated pecorino Romano
• 1 tablespoon fresh lemon juice

1. Preheat grill to medium heat (300u0b0F to 350u0b0F). In a large bowl, toss zucchini, squash, bell pepper, onion and Italian seasoning with 1 Tbsp. olive oil. Lightly brush grill rack with oil. Grill vegetables, covered, until lightly charred in spots but still crisp-tender, 4 to 6 minutes on each side. Remove vegetables, let cool and chop. Cover and set aside.
2. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package label directs. Drain.
3. Toss pasta, vegetables, beans, pesto, cheese, 1/2 tsp. salt and 1/2 tsp. pepper to combine. Cover and refrigerate until thoroughly chilled, at least 2 hours. Drizzle with remaining olive oil and lemon juice just before serving.

zucchini, yellow squash, red bell pepper, red onion, italian seasoning, olive oil, salt, wholegrain farfalle, cannellini beans, romano, lemon juice

Taken from www.myrecipes.com/recipe/grilled-vegetable-pesto-pasta-salad (may not work)