A colorful, flavorful way to amp up your backyard barbecues and summer picnics. Toss springy fusilli pasta with savory olives, an assortment of grilled peppers and chickpeas for the ultimate pasta salad!
Toss radicchio, fennel and peppers in a large bowl with minced garlic and 1/4 cup of olive oil. Season with salt and pepper. Grill, turning to evenly crisp both sides, about 4-6 minutes. Remove from heat and allow to cool.
Cut cooled vegetables into small pieces. In a large serving bowl, combine pasta with grilled vegetables, beans, olives and lemon juice. Carefully stir in remaining olive oil, fresh parsley and fennel fronds. Salt and pepper to taste.