Grilled Vegetable Pasta Salad

I made this tonight and took pictures:

Note: the above picture is the leftovers before I put them in lunch containers. It makes much more than this.

Dressing:
1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar*
1 tablespoons olive oil
1/4 tsp salt
freshly ground ground pepper
*Good balsamic vinegar is both sweet and slightly thick. If you like sweeter dressing or have cheap vinegar, consider adding 1/2-1 teaspoon of honey to the dressing.

Salad:
1 medium yellow squash (cut into strips at least 1/4 in thick)
1 medium zucchini (cut into strips at least 1/4 in thick)
1 vidalia onion cut into thick rings
2 portobello caps
1-2 bell pepper cut in half (red if in season)
3-4 servings whole wheat penne or rotini

Directions:

1. Whisk dressing ingredients together in a small bowl and set aside.
2. Brush all vegetables with olive oil and sprinkle with veggie grill seasoning. Grill over medium heat until just blackened in places (about 4 minutes on each side). Remove from grill and let cool.
3. While vegetables are cooling, cook pasta according to package directions.
4. Once veggies have cooled, cut into bite size pieces.
5. Combine veggies and pasta and toss with dressing.
6. Optional garnish with chopped fresh basil.

Note: I can’t send you to the original recipe, but I feel like I should at least acknowledge the likely source of inspiration. I thought I got this recipe from Cooking Light because that’s were I get a lot of my recipes, but I can’t find it.

UPDATE: tonight’s version had more veggies than usual because I was trying to use some up. I also had a tiny bit of feta left in the fridge, so I threw it on top at the last minute. I may keep that version.