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WHAT'S FOR DINNER? GRILLED VEGETABLE PASTA SALAD



GRILLED VEGETABLE PASTA SALAD
serves 4

1 small zucchini or other summer squash, chopped
1 red sweet pepper, stemmed, seeded and quartered
half a small red onion, cut into 1/2 inch thick slices
1/2 lb trimmed asparagus
3-4 T olive oil, divided
4 C cooked whole grain corkscrew pasta
2 T balsamic vinegar
1/4 t salt
1/8 t pepper

Lightly brush vegetables with 1-2 T oil. Place veges on a medium hot grill. Cover and grill for 3-5 minutes for asparagus, turning once and about 10 minutes for the summer squash, pepper and onion, turning once. Remove from grill and allow to cool a couple of minutes.



Cut vegetables into 1/2 inch pieces and toss with the pasta in a large bowl. Add remaining oil, balsamic, salt and pepper to pasta and toss well to coat.

Serve warm or cold.


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