Cook pasta according to package instructions in salted water. Drain and set aside like a responsible adult.
Toss veggies with olive oil, salt, and pepper. Grill them until charred and slightly tender—think golden, not mushy.
Add basil, garlic, lemon juice, pine nuts, nutritional yeast, and a pinch of salt to a blender.
Blend while drizzling in olive oil until smooth. Taste it—then add more salt if it needs sass.
Chop grilled veggies into bite-sized pieces that actually fit in your mouth.
Toss pasta, veggies, and pesto together in a giant bowl. Stir like your life depends on it.
Serve immediately, or chill it for a pasta salad that slaps even cold.
