In a large bowl, combine the zucchini, squash, tomatoes, garlic and basil. You want a large bowl for this because we’re going to add the pasta directly to it later. Add in a big pinch of salt and pepper, the crushed red pepper, olive oil and lemon juice. Cover and let sit at room temperature for 30 minutes or even up to 2 hours.

Bring a pot of salted water to a boil. Boil the pasta according to the directions. While you’re waiting for the pasta to boil, start the salmon so both the salmon and pasta can be done around the same time.

Preheat the grill to your highest setting. Season the salmon all over with the salt and pepper. Stir together the parsley, basil and garlic powder. Sprinkle it all over the salmon too.

Once the grill is hot, place the salmon right on the grates. Grill for 2 to 3 minutes, then use a spatula to gently flip the salmon. Grill for 2 to 3 minutes more, or a little more if you have thick pieces of salmon. You want it to be opaque and easily flake with a fork. We’re going to flake the salmon for the pasta, so you can slice into the center and see if it’s done without worrying about ruining the presentation.

Once the pasta is done, drain it and immediately add it to the marinated vegetables. Toss well. Flake the salmon with a fork and add it in too. If you need a big more olive oil, you can add that now as well.

Toss well until everything is combined. Taste and season more if needed. Sprinkle on the parmesan and fresh basil. Serve!