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.