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
- 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