Instructions

1. Begin by preparing the vegetables. Trim the stem-end off the zucchini and slice both zucchinis in half lengthwise. Remove the husks and stringy residue from the corn. Cut the large red onion into thick rings, approximately ¾-inch thick. Arrange all the prepared vegetables, including the bunch of scallions, on a baking sheet. Drizzle them evenly with olive oil and sprinkle with lemon and oregano salt. Rub the oil and seasoning into the vegetables, ensuring the onion rings remain intact for easier grilling.

2. Preheat a gas grill or grill pan to high heat. Once hot (at least 400°F for a gas grill, or after waiting at least 45 seconds for a grill pan), add the vegetables, cooking in batches if necessary. The scallions will cook the quickest, needing about 2 to 3 minutes until just charred. Rotate the corn every 2 to 3 minutes until evenly charred on all sides, about 10 minutes total. Grill the zucchini and onions for about 5 to 7 minutes on each side. Adjust the grilling time as needed based on your grill; look for deep char marks and tender vegetables. As each vegetable is cooked, set it aside on the same baking sheet to cool.

3. While the vegetables cool, make the Charred Scallion Vinaigrette. Trim off the bulbs from the grilled scallions and chop them into 1-inch pieces. In a blender or food processor, combine the grilled scallions, parsley, garlic, white wine vinegar, and lemon and oregano salt. Blend until finely chopped. With the blender running, slowly drizzle in the extra virgin olive oil until the vinaigrette is creamy.

4. Next, chop the grilled zucchini and onions into bite-sized pieces and place them in a large serving bowl. Carefully cut the kernels off the grilled corn and add them to the bowl. Add the halved cherry tomatoes and the cooked, cooled pasta. If using, add the crumbled feta cheese. Drizzle the grilled scallion vinaigrette over the entire pasta salad and toss to coat evenly. You can serve the pasta salad immediately or cover and refrigerate it for up to a day. If serving the next day, refresh the salad with a drizzle of olive oil before serving.