Grilled Fresh Vegetable Pasta Salad

This recipe is a great way to use some of those veggies from your garden,  That it is super tasty is always a plus too!

• MAKES: 4 SERVINGS

• PREP: 20 MINS

• GRILL: 10 MINS

• Olive oil to coat vegetables

• 1small zucchini, halved lengthwise

• 1red sweet pepper, stemmed, seeded, and quartered

• ½ small red onion, cut into 1/2-inch thick slices

• ½ pound asparagus, trimmed

• 3 tablespoons olive oil

• 4 cups cooked whole grainrotini pasta

• 1tablespoon balsamic vinegar

• ¼ teaspoon salt

• 1/8 teaspoon ground black pepper

• 2 tablespoons fresh oregano, chopped

• Shredded Parmesan cheese (optional)

1. 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.)

 

2. 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. Top with fresh oregano and, if desired, Parmesan. Makes 4 servings.