Grilled Veggie Pasta Salad

• Vegan

• Produce

  • 1/2 lb Asparagus
  • 1/2 Bell pepper, orange
  • 2 tbsp Oregano, fresh
  • 1/2 Red bell pepper
  • 1/2 Red onion, cut into 1/2-inch thick slices, small
  • 1 Zucchini, small

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/2 cup Black olives

• Pasta & Grains

  • 4 cups Penne pasta, cooked whole grain

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 Vegetable oil

Found on hipfoodiemom.com

Ingredients

• vegetable oil for brushing
• 1 small zucchini, halved lengthwise
• ½ red bell pepper, stemmed, seeded, and quartered
• ½ orange bell pepper, stemmed, seeded, and quartered
• ½ small red onion, cut into ½-inch thick slices
• ½ pound asparagus, trimmed
• 4 cups cooked whole grain penne pasta
• ½ to 1 cup black olives, chopped
• 1 to 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 2 tablespoons fresh oregano, chopped

Directions

• Lightly brush vegetables with the vegetable oil. Using a charcoal grill, place vegetables on the rack of the grill over medium-hot coals. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, bell peppers, and onion, turning once, or until vegetables are tender. Remove and cool slightly. (For a gas grill, preheat grill. Reduce heat to medium-high. Add vegetables to grill rack and grill as above.)
• Cut vegetables into ½-inch pieces and toss with pasta and black olives in a large bowl. Add in the olive oil, balsamic vinegar, salt, and black pepper to pasta mixture; toss to coat. Taste and adjust any ingredients as needed. Top with fresh oregano and serve.