Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

 

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

1/4

teaspoon salt

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

• 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.