Grilled Vegetable Pasta Salad
Uncooked bow tie pasta
8 oz, tough ends trimmed
White wine vinegar
1 clove(s), medium, minced
Fresh cherry tomato(es)
1 tbsp(s), or basil or chives, chopped (optional)
⅛ tsp(s), or to taste
⅛ pinch, or to taste
1 medium, cut into 2-inch pieces
4 tsp(s), crumbled
- Cook pasta according to package instructions; drain and toss with olive oil.
- Preheat grill. Lightly coat asparagus and pepper with cooking spray. Grill over medium-hot coals until tender, about 5 to 8 minutes depending on size. Flip peppers once during cooking. Turn asparagus occasionally so it cooks evenly on all sides. Remove vegetables from grill and let cool; cut into bite-size pieces.
- Combine vinegar, sugar, garlic and cheese in a small bowl. Toss together with pasta, grilled vegetables, tomatoes and herbs. Season with salt and pepper to taste. Let cool to room temperature before serving.