Grilled Summer Vegetable Pasta Salad

INGREDIENTS

1 lb. rotini pasta (or pasta or choice)
2 medium zucchini squash
2 medium yellow squash
2 ears corn
½ red onion
1 lb. asparagus
2 bell peppers, sliced thick (assorted colors)

DRESSING

4 Tbsp. olive oil
4 Tbsp. Dijon mustard
4 Tbsp. red wine vinegar
1 lemon, juiced
2 tsp. basil, dried
2 tsp. parsley, dried

INSTRUCTIONS

Cook pasta according to package directions. Drain and let cool while cooking.

Mix dressing ingredients together in small bowl.

Slice squash and onion into halves or large slices. Slice bell pepper into thick ringed slices. Leave corn and asparagus whole. Brush on or drizzle with olive oil.

Set outdoor grill to high heat or cast iron grill over medium high heat. Grill until al dente or desired doneness. Remove and slice into bite sized chunks. Run knife down corn to remove kernels.

In a large bowl toss pasta, vegetables and dressing together.

Top with feta cheese and tomatoes.

Serve immediately warm or cover and refrigerate until serving.

Yield: 10 servings

NUTRITION INFORMATION

Calories 221
Total Fat 5g
Saturated Fat ` 1g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 1.3g
Cholesterol 3mg
Sodium 263mg
Potassium 289mg
Fiber 7g
Sugars 2.3g
Protein 8.3g