• Preheat the grill to medium high.Brush or spray veggies with olive oil, and sprinkle with salt and pepper.
• Place the veggies on the grill, lower heat to medium, cover, then make the cilantro pesto. Check the veggies every 5 minutes or so, turning.
• Place the cilantro, garlic and jalapeño in food processor and pulse repeatedly until finely chopped. Add the remaining ingredients, pulse until combined but not too smooth. You should have a fairly loose (runny) pesto -perfect for tossing the salad.
• Once the veggies are done, cut into bite-sized pieces, and add them to a bowl with the noodles. Add the Cilantro Pesto and the veggies and an additional ½ teaspoon salt (or to taste).
• Place on a serving platter or in a bowl, top with halved cherry tomatoes, sprinkle with more pepitas and cilantro leaves and serve with lime wedges.

Optional Add-in's

• Cheese, beans, shrimp,fish or chicken