Step 1

Once the vegetables are prepared, preheat grill to 425 degrees.

Step 2

Brush veggies with olive oil and season with salt and pepper. Grill both sides until golden brown grill marks are achieved. The time will be different for each vegetable: onions 3-5 minutes each side; zucchini 2-3 minutes each side; bell peppers 5-7 minutes each side; jalapeno 3-4 minutes each side.

Step 3

Once the vegetables are cooked, transfer to a wire cooling rack to cool. Do not pile in a bowl or overlap.

Step 4

While the grilled vegetables are cooling, cook the pasta. Drain and rinse under cold running water to cool. Set aside.

Step 5

Next, whisk together the salad dressing ingredients. Set aside.

Step 6

Once the veggies are cooled, chop the bell peppers into bite-sized pieces. Roughly chop the grilled onions.

Step 7

To assemble, transfer the drained pasta to a large bowl. Add in the grilled veggies, chopped parsley, and pour over the dressing. Toss gently to coat.

Step 8

Serve at room temperature.