Steam half a dozen spears of asparagus until tender.
Cook a package of Pennette Rigate pasta in a pot of salted boiling water.
Roughly chop the prosciutto, pepper, onions, radish, broccoli, cucumber and asparagus.
When the pasta is cooked al dente, strain it and add it to a large mixing bowl. Add in all the chopped veggies, the meat, and the peas.
Add olive oil, vinegar, salt and pepper to taste. Start with a smaller amount of each ingredient and taste as you go. The end result should be tangy from the vinegar, with enough salt to bring out the flavour of the vegetables. If your pasta salad is a bit dry, add olive oil accordingly.
Cut each zucchini into 4 spears. Drizzle or brush lightly with olive oil.
Season with salt and pepper, and place skin side down on a preheated grill (~350°F).
Grill until fork tender, and browned. If you prefer darker grill marks, wait longer before rotating the zucchini. If the zucchini seems to dry on the grill, brush more olive oil on top.
Cucumber Tomato Salad
Simply chop the herbs and veggies, and place them in a mixing bowl.
Season with salt, pepper, oil and vinegar to taste.
In a bowl, combine the navy beans with chopped garlic & parsley.
Season with oil, vinegar, salt and pepper to taste.