Marinate the zuccini and tomatoes with teh olive oil, harissa, salt and pepper for a couple of minutes. Grill them until soft and cooked through.
Grill the ear of corn until cooked and charred a little, scrape the corn kernels out and add to the grileld veggies.
In a large bowl, toss the cooked pasta, the grilled vegetables and corn, chopped Mezzetta Golden Greek Peperoncini, feta, mint and parsley.
In a jar, shake well together, the dressing ingredients - lemon juice, olive oil, peperoncini juice, harissa, salt and pepper.
Pour the dressing over the pasta salad, toss well and serve immediately.