A nod to mom’s pasta salad but elevated with a lemon-pepper marinade and grilled vegetables, this summer side pairs well with all of your grilling favorites.

Zesty Marinated Vegetable Pasta Salad

Whisk together 1 cup marinade, 1 Tbsp. chili oil, garlic and salt in a large bowl; add summer squash, zucchini, asparagus, sweet peppers and onion. Toss to coat; marinate in refrigerate for 30 minutes or up to 2 hours.

Cook pasta in boiling salted water according to pkg. directions. Drain; set aside to cool.

Meanwhile, preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Spray grill basket with nonstick spray; set aside.

Transfer vegetables from bowl to prepared grilling basket, using tongs to shake off excess marinade. Reserving marinade mixture in bowl. Grill vegetables for 12 to 16 minutes or until slightly charred and crisp-tender, stirring frequently. Remove from grill, cool slightly.

Add cooked pasta to reserved marinade mixture in bowl; add remaining ½ cup marinade and 1 tsp. chili oil; toss pasta to coat. Transfer pasta to large serving platter. Top with grilled vegetables and cheese. Garnish with basil, if desired.