Ingredients

• Vegetable oil
• 2 red peppers
• 1 summer squash
• 2 zucchinis
• 1 large red onion
• 1 pint cherry tomatoes, halved
• 1 bunch asparagus
• 1 tablespoon Partanna Extra Virgin Olive Oil
• 1 pound Pasta Vietri fiocchi (bowties)
•  1/3 pound ricotta salata, cut into very small cubes 
• 2 tablespoons Italian flat leaf parsley, chopped
• 2 tablespoons chives, chopped

Vinaigrette

• 1/3 cup Forum  Chardonnay wine vinegar
• 1/3 cup Olio Carli or Terre Bormane Extra Virgin Olive Oil
• 2 tablespoons basil, chopped
• salt, pepper to taste

If you have a mesh basket for the vegetables, slice thinly red peppers, summer squash, zucchinis, and onion. Cut ends of asparagus. Oil basket lightly with vegetable oil, and put vegetables in the basket. Place basket on grill over medium-hot fire. Rotate basket several times so that vegetables soften slightly, even char a bit,  but do not burn.  Remove from heat. 

If you do not have a basket, cut the peppers into quarters and lightly oil them. Cut the summer squash and zucchinis in half lengthwise, brush with vegetable oil. Thickly slice red onion, and brush slices with oil. Cut ends of asparagus, and brush lightly with oil. Place on grill over medium-hot fire (you may need to put a fine mesh rack over the grill to prevent the vegetables from falling into the fire.) Grill until the vegetables soften, and char a little. Remove from grill. Peel red pepper quarters. Either thinly slice vegetables or cube into 1-inch squares. 

Meanwhile, heat salted water to boiling, and add fiocchi. Cook for 11 minutes. Drain. While pasta is still hot, toss with grilled vegetables, cherry tomatoes, 1 tablespoon oil, and cubed ricotta salata. Sprinkle parsley and chives over pasta. Whisk together vinaigrette ingredients, pour over pasta and vegetables, and toss again.