Warm pasta salad with grilled corn and zucchini

Serves 6.

3 mall zucchini, quartered lengthwise

2 ears fresh corn, a few husks still on

1 bunch scallions, cut into 2-inch pieces

5 tablespoons olive oil

Salt and pepper, to taste

1 tablespoon balsamic vinegar

1 pound dried gemelli or penne

6 oil-packed sun-dried tomatoes, thinly sliced

1 tablespoon chopped fresh thyme1. Prepare a medium fire on a charcoal grill or set a gas grill to medium-high. Bring a pot of water to a boil.

2. On a large rimmed baking sheet, toss the zucchini, corn, and scallions with 1 tablespoon of the oil and sprinkle generously with salt and pepper. Grill the vegetables, flipping every couple of minutes, until tender and cooked through. The scallions and zucchini should take about 8 minutes and the corn about 10 minutes.

3. In a bowl, whisk the remaining 4 tablespoons olive oil with the vinegar, salt, and pepper.

4. Remove the husks from the corn and slice kernels off the cob. Transfer to a large bowl. Coarsely chop the zucchini and scallions and add to the bowl.<

b>5. Meanwhile, add salt to the pot of water. Drop in the pasta and cook for about 10 minutes or until it is just tender but still has some bite.

6. Drain the pasta and add it to the corn and vegetable mixture. Add the sun-dried tomatoes, thyme, and balsamic-oil dressing. Taste for seasoning and add more salt and pepper, if you like. Serve at once.

TONY ROSENFELD