High Protein Summer Pasta Salad(Vegan + Gluten-Free)

2 Cook pasta to al dente according to package instructions. Once cooked, drain and rinse with cold water.
3 Drizzle the zucchini and squash with olive oil and toss with garlic powder, sea salt, and pepper. Preheat the grill or grill pan to medium-high heat.
4 Place the zucchini & squash on the heated grill and cook until tender, but not mushy, about 2 minutes on each side. Remove from the grill and set aside to cool. Once cool, slice into bite-sized pieces.
5 To make the dressing: In a small mixing bowl or jar, add the garlic, olive oil, vinegar, lemon juice, black pepper, and salt and whisk to combine.
6 In a large bowl, combine the pasta, zucchini, squash, corn, onion, tomatoes, mint, and dressing, and toss well to combine. Top with fresh parsley and enjoy!