Finely chop the parsley, garlic, and Fresno pepper in a medium bowl. Add salt, oregano, red wine vinegar, and olive oil. Stir to combine.

Bring salted water to a boil in a large pot. Add the pasta and cook according to package instructions, usually 8–10 minutes until al dente. Drain and rinse briefly under cold water.

Slice the eggplant and zucchini into half-moons, quarter the red bell pepper and onion, and keep the asparagus and cherry tomatoes whole. Drizzle with olive oil.

Preheat the grill over medium heat. Grill vegetables for about 5–7 minutes per side until tender and marked. Let them cool before chopping into bite-sized pieces.

In a large bowl, combine grilled vegetables with pasta and pour the chimichurri over. Toss to coat and adjust seasoning.

Serve immediately or chill in the refrigerator for at least an hour to enhance flavors.