Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 2

Ingredients

Ingredients

Salad

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

Vinaigrette

2
tablespoons olive or vegetable oil
3
tablespoons white balsamic vinegar
1/4
teaspoon sugar
1/8
teaspoon salt

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Grill any of your favorite vegetables. Try 1-inch pieces of bell peppers and sliced zucchini, yellow summer squash and mushrooms.

White wine vinegar can be used in place of the white balsamic vinegar.

Use extra-virgin olive oil for the very best flavor.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
170
% Daily Value
Total Fat
19g
0%
Saturated Fat
3g
0%
Cholesterol
0mg
0%
Sodium
510mg
0%
Total Carbohydrate
86g
0%
Dietary Fiber
8g
0%
Protein
14g
14%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
32%
32%
Calcium
10%
10%
Iron
26%
26%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.