Ingredients
2
cups uncooked gemelli or rotini pasta (8 ounces)
1
small red onion, cut into thin wedges
1 1/2
cups baby-cut carrots
1/2
cup balsamic vinaigrette dressing
1/2
teaspoon seasoned salt
8
ounces fresh asparagus spears, cut into 2-inch pieces
1
jar (6 ounces) marinated artichoke hearts, drained and liquid reserved
2
slices bacon, crisply cooked and crumbled
Preparation
Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.
Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.
Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.
Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.
