Prepare the Chimichurri Dressing by mixing parsley, garlic, Fresno pepper, salt, oregano, red wine vinegar, and olive oil in a bowl. Set aside.

Cook the pasta according to package instructions in boiling salted water for 8-10 minutes. Drain and rinse under cold water.

Chop the eggplant, zucchini, red bell pepper, and red onion. Gather all veggies in a large bowl.

Drizzle vegetables with olive oil and season with salt and pepper. Toss gently to coat.

Grill vegetables in a hot grill pan for 5-7 minutes until tender and lightly charred.

Combine grilled vegetables, cooled pasta, and chimichurri dressing in a large bowl. Toss gently to combine.

Serve immediately or refrigerate for at least 30 minutes before serving to let flavors meld.