Colourful Veggie Pasta Salad

Ingredients

1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 courgette, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 spring onions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped

Method

1. Watch how to make this recipe.
2. Preheat an outdoor grill to medium-high heat. Cook the pasta according to the package directions. Drain and let cool.
3. Brush the corn, yellow squash, courgette, bell pepper and spring onions lightly with oil and season lightly with salt and pepper.
4. Grill the corn, turning frequently, until cooked through and the kernels are charred, about 10 minutes. Grill the courgette and squash slices, turning once, until charred but not mushy, about 2 minutes per side.
5. Grill the pepper slices until they are charred on both sides, about 3 minutes per side.
6. Grill the spring onions whole, turning them frequently, until charred and soft, about 2 minutes.
7. Meanwhile, in a large bowl, whisk together the pesto, olive oil, lemon juice and zest. Season to taste with salt and pepper.
8. Cut the yellow squash, courgette and bell peppers into 1/2-inch pieces and add them to the bowl with the dressing. Cut the kernels off the corn and add them to the courgette; chop the spring onions and add them, too.
9. Add the pasta and grape tomatoes and gently toss until everything is coated with the dressing. Add the parsley, toss and season to taste. Serve at room temperature.