Thursday, July 16, 2009

Grilled Vegetable Pasta Salad

The photo does not do this dish justice!  It's a great summertime meal... easy, few ingredients, and delicious!  Also, we made a lot of substitutions the second time we made it, simply because the ingredients were a bit expensive.... enjoy!

7 oz. tofu (we used grilled chicken instead)
1 large red bell pepper, seeded and halved lengthwise (any color works great)
1 large yellow squash, halved lengthwise (we used zucchini the second time)
1/2 lb. asparagus spears, trimmed (we used green beans the second time)
4 oz. baby portobello mushrooms (I just use 6-8 white button mushrooms)
2 cups uncooked whole wheat rotini pasta
1/2 cup balsamic dressing (I made my own using 1/4 c. olive oil and 1/4 c. balsamic vinegar)
parmesan cheese

Preheat grill so that the coals are medium heat.  Brush all the vegetables and chicken with balsamic dressing, and set aside.  Once the grill is ready, cook the mushrooms and chicken (depending on thickness) for 5-7 minutes, turning frequently, and all other vegetables for 10-12 minutes, turning for even cooking.  Meanwhile, cook pasta according to package, then keep warm until vegetables are done.

Remove vegetables from grill, cut into bite-size pieces and place in a large colander.  Add pasta and fresh-snipped basil (I just used some dried basil) and add remaining dressing.  Toss to evenly coat.  Serve with parmesan cheese.