1 pound fusilli
2 ears corn, husked
1 yellow squash, sliced lengthwise into 1/2-inch-thick planks
1 zucchini, sliced lengthwise into 1/2-inch-thick planks
1 orange bell pepper, cut into 1-inch strips
4 scallions
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly cracked black pepper
3 tablespoons store-bought pesto
Juice and zest of 1 lemon
1 pint grape tomatoes, halved
1/4 cup fresh parsley, chopped