Paula deen's lean: grilled vegetable pasta salad

Ingredients

• 1 libra. WHOLE WHEAT penne pasta
• 2 cup grape tomatoes, halved
• 1 large red onion, peeled and cut into 1/2 thick wedges
• 1 libra. asparagus spears, trimmed
• 1 sweet green bell pepper, cored, seeded and cut in half
• 2 sweet red peppers, cored, seeded and cut in half
• 1-1/4 cup FAT FREE Vidalia salad dressing
• 10 fresh basil leaves, stacked, rolled and cut into thin strips
• salt to taste

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Preparation

• In a baking dish, toss the vegetables with 1 cup of dressing. Place in the refrigerator for one hour.
• While veggies are marinating, cook pasta and heat up the grill.
• Working in batches, grill the peppers, asparagus and onion (3 minutes on each side). Veggies should still be firm.
• Remove the vegetables from the grill and cut into large pieces.
• In a large bowl or serving platter, toss the veggies and pasta together.
• Add the remaining 1/4 cup of dressing. Toss in the basil leaves.
• Serve at room temperature.