Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

Want something different for the grill? Toss a pasta salad with hot-off-the-grill veggies.

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Prep Time 25 min
Total Time 50 min
Servings 2

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

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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.