2. Grilled Vegetable Pasta Salad

Ingredients:
1lb penne pasta
2 cups grape tomatoes, halved
1 large red onion, peeled and cut into 1/2 in thick wedges
1lb 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 Paula Deen Vidalia Onion Peppercorn Dressing
10 leaves of fresh basil, stacked, rolled and cut into very thin strips

Directions:
In a square baking dish, toss vegetables with 1 cup of dressing and place in the refrigerator for 1 hr.
While vegetables are marinating, cook pasta until firm to the bite and heat outdoor grill until medium hot.
Working in batches, grill the peppers, asparagus, and onion about 3 minutes per side until grill marks appear but vegetables are still firm.
Remove vegetables from the grill and cool until you can cut the peppers, onions, and asparagus into large pieces.
In a large bowl or serving platter, toss together the cooked pasta, grilled vegetable pieces, and tomatoes and remaining 1/4 cup of dressing. Toss with basil. Serve at room temperature.

http://www.pauladeen.com/recipes/recipe_view/grilled_vegetable_pasta_salad/