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Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

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  • Prep 25 min
  • Total 50 min
  • Servings 2
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Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.
May 18, 2011

Ingredients

  • 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

Steps

  • 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.

Expert Tips

  • Tip 1
    Variation : Grill any of your favourite vegetables. Try 1-inch pieces of bell peppers and sliced zucchini, yellow summer squash and mushrooms.
  • Tip 2
    Substitution : White wine vinegar can be used in place of the white balsamic vinegar.
  • Tip 3
    Success : Use extra-virgin olive oil for the very best flavour.

Nutrition Information

No nutrition information available for this recipe
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