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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

Description

Want Something Different For The Grill? Toss A Pasta Salad With Hot-off-the-grill Veggies.

Betty Crocker