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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

Description

Grilling Balsamic Vinaigrette-coated Veggies Makes A Pasta Salad Worth Partnering With The Best Steaks Or Chops Available For The Grill.

Betty Crocker