|Salt and pepper, to taste|
|8||ounces pipe rigate pasta or another short, chunky shape|
|Olive oil (for sprinkling)|
|¼||cup Greek yogurt|
|2||tablespoons olive oil|
|2||tablespoons red wine vinegar|
|1||clove garlic, finely chopped|
|3||skewers of grilled vegetables, coarsely chopped|
|1||can (16 ounces) chickpeas, drained|
|¼||cup chopped fresh parsley|
1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until it is tender but still has some bite. Drain into a colander and without rinsing, transfer to a bowl. Sprinkle with olive oil.
2. In a large bowl, stir together yogurt, 2 tablespoons olive oil, red wine vinegar, and garlic. Add the grilled vegetables, capers, chickpeas, scallions, parsley, salt and pepper. Toss well. Serve at room temperature.