grilled squash pasta salad

16 oz bowtie pasta
1 lb crookneck sqaush cut into 1 inch chunks, 1 lb zucchini cut into 1 inch chunks
1/2 cup olive oil, divided, salt, 2 tbsp vinegar, about 1/2 tsp fresh ground black pepper
2 tbsp chopped fresh oregano, 1/4 to 1/2 cup toasted pine nuts, 1/4 c chopped olives

Cook pasta until tender, rinse until cooled. Prepare grill on medium heat, thread squash and zucchini chunks on metal skewers and place on baking sheet, brush vegetables with 1/4 c olive oil on all sides and sprinkle to taste. Put skewers on grill and cook about 10 minutes, turning occasionally, or until veggies are very tender. Meanwhile, whisk together remaining olive oil, vinegar, and 1/2 tsp pepper in a small bowl. In a large bowl, toss together pasta, vegetables, oregano, pine nuts, and olives. Add dressing and salt and pepper to taste; toss. Serve warm or cold.