16 oz. bowtie pasta
Yellow squash, cut into 1 inch chunks
Zucchini, halved lengthwise and cut into 1 inch chunks
1/2 cup olive oil, divided
2 tbsp. Champagne vinegar
1/2 tsp. freshly ground black pepper
2 tbsp. chopped fresh oregano
1/4 to 1/2 cup toasted pine nuts
1/4 cup chopped pitted kalamata olives
(Parmesan optional)

Cook pasta in a large pot of boiling salted water until tender to the bite. Drain and rinse thoroughly under cold water until completely cool. Brush veggies with olive oil and skewer. Salt and pepper to taste. Grill 10 to 15 minutes.

Mix remaining olive oil, vinegar, and 1/2 tsp. pepper in a small bowl.

With a fork, slide veggies off skewers and into a bowl with pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss.