Grilled Vegetable Pasta Salad

By á-7997

Ingredients

• 10 oz uncooked bow tie pasta
• 2 tsp olive oil
• 8 oz asparagus, tough ends trimmed
• 1 medium yellow pepper, cut into 2 inch pieces
• 1/4 c white wine vinegar
• 1 tsp sugar
• 1 medium garlic clove, minced
• 4 tsp blue cheese, crumbled
• 1 1/2 c cherry tomatoes, halved
• 1 tbsp parsley, or basil, or chives, chopped (optional)
• 1/8 tsp salt
• 1/8 tsp pepper

Preparation

Step 1

Cook pasta according to package directions, drain, and toss with olive oil.

Preheat grill. Lightly coat asparagus and pepper with cooking spray. Grill over medium hot coals until tender, about 5-8 minutes, depending on size. Flip peppers once during cooking. Turn asparagus occasionally so it cooks evenly on all sides. Remove vegetables from grill and let cook, cut into bite size pieces.

Combine vinegar, sugar, garlic, and cheese in a small bowl. Toss together with pasta, grilled vegetables, tomatoes, and herbs. Season with salt and pepper. Let cool to room temperature before serving.