Grilled Veggie Chimichurri Pasta Salad

Preheat the grill for medium-high direct heat grilling (500-550 degrees F). Meanwhile, bring a large pot of water to a boil. Once boiling, generously season with salt.

Prepare the Green Chimichurri Mix according to package directions. Rehydrate the mix with warm water, then stir in olive oil and red wine vinegar. Mix to combine. Set aside.

Once the water reaches a rolling boil, add the ditalini. Stirring occasionally to prevent sticking, cook 1-2 minutes past al dente. Carefully drain the pasta, briefly rinsing to wash away excess starch. Set aside to cool slightly – the pasta should be warm, not hot enough to melt the cheese.

Place the veggies on a plate or small baking sheet. Drizzle with just enough oil to coat, season with 1 teaspoon kosher salt and a few twists of black pepper. Use your hands to ensure the veggies are coated evenly.

Arrange the veggies on the grill, ensuring the zucchini is positioned perpendicular to the grates to prevent them from falling through as they cook. Close the lid and grill 2-3 minutes per side, or until tender and nicely charred. Once cool enough to handle, slice the corn kernels from the cob and chop the zucchini and peppers into small pieces, about the same size as the pasta.

Once the pasta has cooled slightly, add it to a large bowl with the chopped grilled veggies, crumbled feta, and green chimichurri sauce. Gently toss to combine. Adjust to taste – I often add an extra pinch of salt or splash of vinegar to make the flavors pop. Serve immediately with your favorite summer mains. Enjoy!