Herb Grilled Vegetable Pasta Salad

 

1 1/4

cup balsamic vinaigrette dressing

1

tablespoon Italian seasoning

1

medium green bell pepper, cut into 3 pieces

1

medium zucchini, cut in half lengthwise

1

medium eggplant (1 1/2 lb), cut lengthwise into 1/2-inch slices

1

medium onion, cut into 1/2-inch slices

1

package (16 oz) tricolor fusilli pasta

1/2

teaspoon salt

1/2

teaspoon pepper

1/2

cup shredded Parmesan cheese

• 1 In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
• 2 Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
• 3 Heat gas or charcoal grill. Place vegetables in grill basket (grill “wok”), or place directly on grill rack; reserve dressing.
• 4 Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
• 5 In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl. Sprinkle cheese over top.