Grilled Vegetable Pasta Salad
Total Time: 30 minutes • Serves: 4 main or 8 side
1/2 (16-ounce) box farfalle (bowtie) pasta
1 can (15 ounces) cannellini or great Northern white beans, drained and rinsed
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
2 medium portobello mushrooms
2 yellow bell peppers, halved lengthwise and seeded
2 Roma tomatoes, halved lengthwise
1 bunch asparagus, ends trimmed
1 large onion, cut into 1/2-inch-thick slices
2 tablespoons balsamic vinegar
2 tablespoons fresh thyme leaves
1/2 teaspoon ground black pepper
Prepare grill for direct grilling over medium-high heat. Bring large saucepot of salted water to a boil over high heat. Add pasta and cook as label directs; drain and return to saucepot. Add beans to saucepot; cover to keep warm.
In small bowl, whisk together oil, garlic and salt. Place mushrooms, bell peppers, tomatoes, asparagus and onion in large, shallow dish; drizzle with oil mixture and toss gently to coat.
Place mushrooms, bell peppers and onion on hot grill rack; cook 5 minutes then turn vegetables. Place tomatoes and asparagus on hot grill rack; cook vegetables 5 minutes longer or until just tender, turning tomatoes and asparagus halfway through cooking.
Transfer vegetables to cutting board; coarsely chop vegetables. Add vegetables and any juices remaining on cutting board, vinegar, thyme and black pepper to saucepot with pasta mixture; toss gently to combine. Makes about 8 cups.
Each serving (main): about 467 calories, 8 g total fat (1 g saturated), 0 mg cholesterol, 307 mg sodium, 82 g carbohydrate, 12 g fiber, 8 g sugars, 20 g protein, Vitamin A 25% DV, Vitamin C 300% DV, Calcium 10% DV, Iron 30% DV
Pasta salad can be served immediately for a slightly warm dish, or covered and refrigerated up to 4 hours.