This is one of our favorite summer pasta salads.  You can use any type of pasta -  we find something like penne or rotini works quite well.  And, you can use any grilled vegetables that you like.  The roasted garlic dressing emulsifies so that it almost appears creamy and really coats the pasta and vegetables.

Pasta with Grilled Vegetables and Roasted Garlic Dressing

Serves alot

1 package of pasta, cooked and drained per directions

4 cups grilled vegetables (we usually use some combination of eggplant, red or yellow bell pepper, sweet onion, zucchini and summer squash) that are basted in equal parts olive oil and balsamic vinegar

1 head roasted garlic (cut off some of the top, drizzle with olive oil and bake at 350 degrees for about 1 hour)
3/4 cup olive oil
1/3 cup balsamic vinegar
salt and pepper to taste

Add to a large bowl, the drained pasta and grilled vegetables.  To make the dressing, add the roasted garlic cloves (squeeze them out of the head of garlic), olive oil and balsamic vinegar to a food processor.  Puree until smooth.  Toss the pasta and vegetables with the dressing.