Grilled Vegetable Salad

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2 tablespoons red wine vinegar

1/2 teaspoon salt

1/2 teaspoon pepper

6 tablespoons olive oil

1 cup finely chopped Italian parsley

1 garlic clove peeled

1 pound tri-colored fusilli pasta

1 1/2 tablespoons olive oil

1 small garlic clove, finely minced

2 tablespoons olive oil

2 large red bell peppers, seeded, cut in half

2 large ears fresh corn, husked

2 large zucchini, sliced (1/2-inch thick)

1 large red onion, sliced (1/3-inch)