This is the salad to think of whenever you are grilling up a big batch of veggies - the perfect way to use up leftovers, and the perfect, portable summer side dish.
Cook the pasta accordingly to package directions, and once fully cooked (I prefer fully cooked pasta vs. al dente pasta in pasta salads), drain and rinse in a colander with cool water to stop the cooking.
In a large bowl, combine the cut-up grilled vegetables, cooked and cooled pasta, and vinaigrette, plus the olive oil, salt and pepper as needed, and Parmesan and fresh herbs if using. Serve cool or at room temperature.
Notes
If you want to go in a creamy dressing vs. a vinaigrette, there are options for both here.
You can use roasted vegetables instead of grilled vegetables for a cold-weather version of this salad.
Try adding crumbled feta or goat cheese instead of the Parmesan - add anywhere from 1/2 cup to 1 cup.
Add a handful of pepita seeds for a nice little crunch.
The vegetables can be grilled ahead of time and kept for up to 4 days in a container in the fridge. The whole pasta salad can be assembled and refrigerated for 2 days before serving, and leftovers can be stored for the same amount of time. Bring to room temperature before serving.