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Grilled Veg Pasta Salad


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  • Author: A Foodie Affair
  • Yield: 4 1x

Ingredients

Scale
  • 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)

Instructions

  1. Lightly brush vegetables with 1 tablespoon of the oil.
  2. 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.)
  3. 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