Paula deen's lean: grilled vegetable pasta salad

Name: Paula deen's lean: grilled vegetable pasta salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: en
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

Starter

2 servings

15 min

20 min

Very Easy

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Ingredients

Number of serving: 2

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

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.

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