Grilled Mushroom & Vegetable Pesto Pasta Salad

4 oz. Mushrooms
½ ea. Zucchini, cut ½” thick length wise
½ ea. Yellow squash cut ½” thick length wise
1 ea. Red onion, cut ½” thick length wise
1 pnt. Cherry tomatoes
1 # Penne pasta, cooked and chilled

Dressing
2 C. Mayonnaise
½ C Pesto
2 T Lemon juice
1 C. Parmesan, grated
1 T. Chives, chopped
1 T. Parsley, chopped

Toss the mushrooms and vegetables in olive oil and grill to get good grill marks but not soft. Remove the vegetables from the heat and chill until cold. Dice the vegetables and chop the mushrooms into small bite sized pieces. Mix all of the dressing ingredients together and allow to marry for 30 minutes in the refrigerator. Toss everything together in a large bowl and season with salt and pepper. Refrigerate or serve right away.