Cook Pasta : Boil pasta in salted water according to package directions until al dente. Drain and toss lightly with 1 tablespoon olive oil to prevent sticking.

Prepare and Grill Vegetables : Slice zucchini and bell peppers; keep cherry tomatoes whole. Toss all vegetables in olive oil, salt, pepper, and garlic powder. Heat a grill or grill pan over medium heat. Grill zucchini and bell peppers for 3–5 minutes per side until tender with grill marks. Grill cherry tomatoes for 2–3 minutes until slightly blistered.

Make the Basil Pesto : In a food processor, combine basil leaves, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth. Adjust olive oil or seasoning as needed. Optional: Add a squeeze of lemon juice for extra brightness.

Combine Pasta and Vegetables : In a large mixing bowl or skillet, toss the cooked pasta with pesto until well coated. Add grilled vegetables and gently toss to combine.

Serve : Divide pasta onto plates or in bowls. Sprinkle with extra Parmesan or a few toasted pine nuts for garnish.