Ingredients

• Cavatappi Pasta- 1 lb
• Zucchini & Squash- 1 each, diced into half-chunks
• Red Grape Tomatoes- 1 pint, sliced in half lengthwise
• Yellow Grape Tomatoes- 1 pint, sliced in half lengthwise
• Olive oil- 1/2 cup
• Salt- 1 teaspoon
• Parmesan cheese- 8 oz., shredded

Instructions

1. Boil pasta in salted water until tender
2. Drain pasta reserving 1/2 cup of cooking water, then rinse pasta under cool water
3. Transfer cooled pasta to salad bowl
4. Heat oven to Broil
5. Place zucchini, squash and tomato slices onto baking sheet and season with salt
6. Drizzle with olive oil and toss to cover vegetables
7. Cook until vegetable are tender and tomatoes begin to release juice, approximately 12 minutes
8. Add vegetables with juice to pasta along with pasta water, then toss
9. Top with Parmesan cheese