Grilled Vegetable Pasta Salad
Recipe from Smithfield

A pasta salad full of flavor and easily cooked on the grill.


Grilled Vegetable Pasta Salad

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Ingredients
  • 1  tablespoon
    olive oil
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  • 1 1/4  cups
    prepared Italian salad dressing, divided
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  • 2 
    sweet red peppers, cored, seeded and cut in half
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  • 1 
    sweet green bell pepper, cored, seeded and cut in half
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  • 1  pound
    asparagus spears, trimmed
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  • 1  large
    red onion, peeled and cut into 1/2-inch thick wedges
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  • 1  pint
    grape tomatoes, halved
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  • 1  pound
    penne pasta, cooked until firm to the bite
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  •  
    Salt and pepper
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  • 10  leaves
    fresh basil, stacked, rolled and cut into very thin strips
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Directions
1.
In a square baking dish toss vegetables with 3/4 cup of salad dressing and place in the refrigerator for 1 hour.
2.
While vegetables are marinating, cook pasta until firm to the bite and heat grill until it's medium hot. To keep pasta from sticking together, drizzle with olive oil and toss to coat.
3.
Working in batches, grill the peppers, asparagus, and onions about 3 minutes per side until grill marks appear but vegetables are still firm.
4.
Remove the vegetables from the grill and cool slightly. Cut the peppers and asparagus into large pieces. Toss together the cooked pasta, grilled vegetables, tomatoes, and remaining 1/2 cup dressing. Salt and pepper to taste. Toss in basil. Serve room temperature.
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