Grilled Veggie Pasta Salad Recipe
1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1/2 of a small red onion, cut into 1/2-inch thick slices
1/2 lb. asparagus, trimmed
3 Tbs. olive oil
4 cups cooked whole grain rotini pasta
1 Tbs. balsamic vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
Lightly brush vegetables with 1 tablespoon of the oil.
For a charcoal grill, place vegetables on the rack of the grill over medium-hot coals.
Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, sweet pepper, and onion, turning once, or until vegetables are tender.
Remove and cool slightly.
(For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
Cut vegetables into 1/2-inch pieces and toss with pasta in a large bowl.
Add remaining oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat.
Makes 4 servings.