Summer Pasta Salad With Grilled Vegetables

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8 oz. rotini, shells or other short pasta

3 Tbs. extra virgin olive oil

2 Tbs. red wine vinegar

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes

2 medium-sized zucchini, cut lengthwise into quarters

1 red bell pepper, quartered and seeded

1 bunch scallions, trimmed

1 cup black brine-cured olives, such as kalamata

2 Tbs. chopped fresh oregano

2 Tbs. chopped fresh basil

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