Pesto Pasta Salad with Caramelized Zucchini, Marinated Red Onion, and Shaved Parmesan

Bring a large pot of salted water to a boil. Add pasta, and cook al dente. Drain and let pasta cool, tossing it with some olive oil to prevent sticking.

In a medium bowl, add sliced red onions and red wine vinegar. Let marinate while you prepare the rest of the ingredients.

In a large pan, heat up olive oil on medium-low heat. Add zucchini and cook for about 10 minutes until zucchini is soft and starting to turn golden. Transfer to a plate and set aside to let cool.

Prepare pesto by pulsing ingredients together in a food processor or blender.

In a large bowl, combine the pasta, sautéed zucchini, red onion and the marinade, the pesto, and the Parmesan. Toss together and serve room temp or chilled.