Preheat grill to high (or prepare a skillet by spraying with cooking spray and heating over medium).

Cook pasta according to package directions; drain and set aside covered.

Drizzle 1 tablespoon olive oil over fish, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook for 5 minutes on each side, or until flakey. Allow to rest for 5 minutes and then cut into bite-sized pieces. Meanwhile, quarter the squash and zucchini in a lengthwise direction.

In a large bowl, add summer squash, zucchini, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon olive oil; toss to coat. Place the vegetables onto grill and give time to become tender and slightly browned; cut into thirds.

Combine all remaining ingredients; toss to coat.  Serve with sliced peaches.