Ingredients
Scale
1 12-oz package pasta of choice (we used penne, rotini or cavatappi would work great here, as well!)
1 red or orange bell pepper, sliced
1 zucchini, sliced
olive or avocado oil and sea salt
8 oz ciliegine mozzarella or bocconcini, diced
1/2 cup pesto (this is my favorite simple pesto recipe)
Instructions
1. Toss vegetables in oil and sea salt. Grill until charred on the outside and fork-tender, about 5 minutes per side. Let cool slightly and chop.
2. Cook pasta in heavily salted water and drain. Spread on a sheet pan to cool quickly.
3. Toss with vegetables, mozzarella and pesto.