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Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)
Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)
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Prep Time:
25 minutes
Total Time:
50 minutes
Grilled veggie pasta salad for a twist on traditional BBQ fare.
Ingredients:
  • 1 1/2 cups uncooked rainbow rotini pasta (about 5 ounces)
  • 1/4 pound asparagus, cut into 2-inch pieces
  • 1 medium fennel bulb, cut into thin wedges
  • 1 small red onion, cut into thin wedges
  • 2 teaspoons olive or vegetable oil
  • 1 small navel orange, peeled and coarsely chopped
  • 2 tablespoons olive or vegetable oil
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
Instructions:
  • Prepare and cook pasta according to package instructions. Once cooked, rinse under cold water and drain well.
  • Preheat your grill over direct heat, whether you're using coals or gas. Coat asparagus, fennel, and onion with 2 teaspoons of oil and 1/4 teaspoon of salt, then place them in a grill basket. Grill the vegetables 5 to 6 inches away from medium heat for 10 to 15 minutes, stirring or shaking the basket occasionally, until they are crisp-tender. Allow them to cool slightly before serving.
  • Combine all vinaigrette ingredients in a sealed container and shake well.
  • Combine the vegetables, pasta, orange, and vinaigrette in a large bowl. Serve right away or chill in the refrigerator for up to 2 hours before serving.

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