(Food Styling/Sheryl Julian; Aram Boghosian for The Boston Globe)
Serves 6
| Salt and pepper, to taste | |
| 1 | pound small curled pasta shells or penne |
| Olive oil (for sprinkling) | |
| 4 | zucchini, halved lengthwise |
| 3 | yellow squash, halved lengthwise |
| 2 | red onions, cut into 6 pieces |
| 2 | pints cherry tomatoes |
| 1/3 | cup olive oil |
| 3 | tablespoons vinegar |
| 2 | teaspoons mustard |
| 1/2 | bunch fresh basil, leaves chopped |
1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is cooked but still has some bite. Drain and transfer to a large bowl. Sprinkle with oil, tossing the pasta until it is barely coated. Set aside to cool, tossing occasionally.
2. Light a charcoal grill or turn a gas grill to medium-high.
3. In a large bowl, sprinkle the zucchini, squash, onions, and tomatoes with enough oil to barely coat them. Add salt and pepper. Grill the vegetables on a vegetable rack for about 3 minutes on a side, or until cooked through. Watch the tomatoes carefully, turning them often; they should start to collapse.
4. Cut the zucchini, squash, and onion into 1/2-inch pieces. Add them to the pasta with the 1/3 cup olive oil and tomatoes.
5. In a bowl, whisk the vinegar and mustard. Add it to the salad with salt, pepper, and basil. Toss well.
Sheryl Julian 
© Copyright 2011 Globe Newspaper Company.
