Grilled Veggie Pasta Salad

By bossenga

Ingredients

• 1 small zucchini, halved lengthwise
• 1 red sweet pepper, stemmed, seeded, and quartered
• 1/2 of a small red onion, cut into
• 1/2-inch thick slices
• 1/2 lb. asparagus, trimmed
• 3 Tbs. olive oil Pompeian Olive
• 4 cups cooked whole grain rotini pasta
• 1 Tbs. balsamic vinegar
• 1/4 tsp. salt

Preparation

Step 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.)

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. Makes 4 servings.