Ingredients:

4 assorted varieties of summer squash, thinly sliced

6 green onions

1 bunch of pencil asparagus

1/4 cup white balsamic vinegar

1/4 cup grapeseed oil

basil dressing

Directions:

I used orzo, but any small bite sized pasta would work just as well. 

To start, bring a large pot of salted water to boil, and add in one package of orzo.

After cooking for about 7 minutes, remove pasta, rinse with cold water (I only rinse my pasta if I am going to chill it, the cold water helps the pasta not stick together in one large pasta blob, otherwise it's a no-no).

When pasta reaches room temperature, remove from cold water, drain and place in bowl. Drizzle a small amount of grapeseed oil over pasta, toss, and refrigerate.

Reserve at least 1/2 cup of dressing, and refrigerate. Toss pasta with just enough dressing to coat, and return to fridge. Let pasta sit in fridge for a bit to absorb flavor. 

In a large ziplock baggy add vegetables, oil, and vinegar. Sprinkle in a dash of salt and pepper. Close bag and shake to coat. Let vegetables rest for at least 30 minutes at room temp.

Heat indoor grill pan or outdoor grill to medium. Grill veggies until barely tender, about 4-6 minutes a side. Veggies should have slight-brown grill marks, but not be falling apart. Cool. 

Cut asparagus into bite sized pieces, squash into strips, and slice the green onions.

To composes salad, chiffonade 10 fresh basil leaves, and add to pasta. Add veggies to pasta. Add leftover salad dressing to pasta dish, 1/4 cup at a time, tasting between additions, to make sure that salad is not overdressed. Refrigerate until serving time.