Fire Roasted Vegetable Pasta Salad
2 cups Rotini pasta, cooked according to directions
1 small zuchinni, cubed
1 small yellow squash, cubed
1 bunch asparagus, cut up in 1-inch pieces
½ cup broccoli florets
½ cup cauliflower florets,
1 medium red bell pepper, diced
½ medium purple onion, diced
1 small can sliced black olives
½ cup cherry tomatoes, halved
1 tablespoon garlic powder
½ cup olive oil divided
¼ cup white wine vinegar
2 tablespoons Ms Dash Garlic and Herb Seasoning
Grated Parmesan Cheese for garnish
Cook pasta according to directions, drain and rinse with cold water and set aside. Cut up vegetables in bite size pieces, combine and season with garlic powder and ¼ cup olive oil. Toss to coat well. Grill over medium high heat in grill basket, stirring occasionally until vegetables are crisp tender.
Mix white wine vinegar, ¼ cup olive oil and Ms Dash seasoning well. Pour over pasta, tossing to coat well. Add black olives, cherry tomatoes and fire roasted vegetables and toss. Serve immediately or chill until ready to serve. Garnish with grated parmesan cheese.