Boil the pasta in generously salted water until al dente, which is usually a few minutes less than the package instructions suggest. Test a piece before draining to ensure it's soft on the outside but still has a slight bite inside. Remember, the pasta will continue cooking slightly after being drained.

Drain the pasta and transfer it to the bowl where you'll assemble the rest of the salad.

Thinly slice the zucchini and cut the pepper into long strips.

Preheat a grilling pan with a bit of oil. If using a grill skillet, it’s better to lightly oil the vegetables before adding them to the pan, rather than pouring oil directly onto the skillet.

Season the vegetables with pepper, salt, and Italian herbs during grilling.

Grill the veggies until they develop nice grill marks and become tender.

Set the grilled veggies aside to cool slightly; adding them hot to the salad can wilt the lettuce.

Halve the sweet tomatoes and slice the spring onions into rings.

To the bowl with pasta, add arugula, grilled veggies, tomatoes, olives, and spring onions.

Finish the salad with a generous dollop of homemade or store-bought pesto rosso. Note that store-bought pesto may be more intense, so adjust the quantity as needed. The recipe for homemade pesto rosso can be found on my website.