Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies. ...MORE + LESS -

Salad

1 1/2 cups (375 mL) uncooked rainbow rotini pasta

1/4 lb (125 g) asparagus, cut into 2-inch/5 cm pieces

1 medium fennel bulb, cut into thin wedges

1 small red onion, cut into thin wedges

2 tsp (10 mL) olive or vegetable oil

1/4 tsp (1 mL) salt

1 small navel orange, peeled and coarsely chopped

Vinaigrette

2 tbsp (25 mL) olive or vegetable oil

3 tbsp (45 mL) white balsamic vinegar

1/4 tsp (1 mL) sugar

1/8 tsp (0.5 mL) salt

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1

Cook and drain pasta as directed on package. Rinse with cold water; drain.
2

Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
3

Shake all Vinaigrette ingredients in tightly covered container.
4

In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.

Variation : Grill any of your favourite vegetables. Try 1-inch pieces of bell peppers and sliced zucchini, yellow summer squash and mushrooms.
Substitution : White wine vinegar can be used in place of the white balsamic vinegar.
Success : Use extra-virgin olive oil for the very best flavour.