Paula Deen's Lean: Grilled Vegetable Pasta Salad

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.