Grilled Yellow Squash And Zucchini Pasta Salad

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16 ounces farfalle (bowtie) pasta

1 pound yellow summer (crookneck) squash, cut into 1-in. chunks

1 pound zucchini, halved lengthwise and cut into 1-in. chunks

1/2 cup olive oil, divided


2 tablespoons Champagne vinegar

About 1/2 tsp. freshly ground black pepper

2 tablespoons chopped fresh oregano

1/4 to 1/2 cup toasted pine nuts

1/4 cup chopped pitted kalamata olives

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