Name: Grilled Veg Pasta Salad
Yield: 4
Ingredients: 1 small zucchini, halved lengthwise; 1 red sweet pepper, stemmed, seeded, and quartered; 1/2 small red onion, cut into 1/2-inch thick slices; 1/2 pound asparagus, trimmed; 8 tablespoons olive oil; 4 cups cooked whole grain rotini pasta; 3 tablespoon balsamic vinegar; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1/2 packet of Good Seasons Italian dry salad dressing; 1 tablespoon dried (or 2 tablespoons fresh) oregano, chopped; 6 leaves fresh basil, chopped; Shredded Parmesan cheese (optional)

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Ingredients

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1 small zucchini, halved lengthwise
1 red sweet pepper, stemmed, seeded, and quartered
1/2 small red onion, cut into 1/2-inch thick slices
1/2 pound asparagus, trimmed
8 tablespoons olive oil
4 cups cooked whole grain rotini pasta
3 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 packet of Good Seasons Italian dry salad dressing
1 tablespoon dried (or 2 tablespoons fresh) oregano, chopped
6 leaves fresh basil, chopped
Shredded Parmesan cheese (optional)

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Instructions

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, good seasons, salt, and black pepper to pasta mixture; toss to coat. Top with fresh oregano and, if desired, Parmesan.

Category: Salad

Grilled Veg Pasta Salad