Cook the pasta in a large pot of salted water until al dente, about 8-10 minutes. Drain and cool.

Make the vinaigrette by blending basil, garlic, shallot, olive oil, lemon juice, lemon zest, vinegar, sugar, salt, and pepper until smooth.

Preheat the grill to medium-high heat (around 400°F). Clean and lightly oil the grill grates.

Prepare the vegetables by tossing zucchini, bell peppers, onion, and corn with olive oil, salt, and pepper.

Grill vegetables undisturbed for 5-7 minutes until charred and tender. Grill corn, turning occasionally.

Chop the grilled vegetables into bite-sized pieces and cut corn off the cob.

Combine cooled pasta, grilled vegetables, tomatoes, and basil in a mixing bowl.

Drizzle with vinaigrette, toss to coat, and garnish with pistachios and feta before serving.