Place zucchini, yellow squash, red peppers, and onion on the grill. Brush with Garlic Butter. Flip and repeat until vegetables are cooked. Remove from the grill. Don’t forget that some veggies will cook faster than others.
Cut grilled vegetables into bite sized pieces, and set aside.
To make the vinaigrette, whisk olive oil, balsamic vinegar, mustard, Italian seasoning, salt, and pepper until completely combined.
Meanwhile, boil pasta according to package directions, then drain.
In a large bowl, combine cooked pasta, grilled veggies, grape tomatoes, and parsley. Toss everything in the vinaigrette
Can be served immediately or can be made early and kept in the fridge.
