Ingredients
1 1/2
cups uncooked rainbow rotini pasta (about 5 ounces)
1/4
pound asparagus, cut into 2-inch pieces
1
medium fennel bulb, cut into thin wedges
1
small red onion, cut into thin wedges
2
teaspoons olive or vegetable oil
1/4
teaspoon salt
1
small navel orange, peeled and coarsely chopped
2
tablespoons olive or vegetable oil
3
tablespoons white balsamic vinegar
1/4
teaspoon sugar
1/8
teaspoon salt
Preparation
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
Shake all Vinaigrette ingredients in tightly covered container.
In large bowl, toss vegetables, pasta, orange and vinaigrette. Serve immediately, or cover and refrigerate up to 2 hours before serving.
