adapted from The Kitchn
Try adding in some of your spicy salad mix for extra flavor and texture!
1 lb of dried pasta
2 Tbs olive oil
1 zucchini, trimmed and cut lengthwise into 1/4in thick slabs
1 pint cherry tomatoes OR a couple slicers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup of your favorite dressing
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450°F).
Drizzle the zucchini with the oil and season with the salt and pepper. If using cherry tomatoes, drizzle with oil and thread them onto skewers (8 to 10 per skewer). Place the tomato skewers and zucchini slabs on the grill. Cover and grill until the zucchini is charred and tender, about 5 minutes per side. Grill the tomatoes until the skins begin to split, flipping once, 4 to 5 minutes total.
Slide the tomatoes off of the skewers into the bowl of pasta. If using slicers simply roughly chop and add them right to the pasta.
Cut the zucchini into 1/2-inch pieces and add to the bowl. Add 1/4 cup of the dressing and toss to coat. Refrigerate until ready to serve.