> 12 oz farfalle pasta
> 3 large ears corn, shucked
> 2 medium zucchinis
> 3 plum tomatoes
> 1/2 cup prepared pesto
Preheat grill to medium-high. Cook the pasta according to package directions. Drain and transfer pasta to a large bowl.
Grill the corn 12 min., until lightly charred in spots. Cut the zucchini into ½-inch-thick slices on an angle. Season with salt and pepper. Grill 3–4 min. per side, until tender. Cut the tomatoes into halves and grill 2-3 min. per side, until grill marks appear.
Transfer vegetables to cutting board and let cool slightly. Cut corn kernels from cob. Chop zucchini and tomatoes. Add vegetables and pesto to bowl with pasta and toss to coat. Season with salt and pepper to taste.