- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 2 cups
- small pasta shells
- 500 mL
- 3 tbsp
- olive oil, divided, plus more for drizzling
- 45 mL
- 1
- sweet onion
- 1
- skewer
- 1
- yellow pepper, quartered
- 1 bunch
- asparagus, woody ends trimmed
- 1/2 tsp
- each salt and pepper, divided
- 2 mL
- 2 tbsp
- red wine vinegar
- 30 mL
- 1 tsp
- Roasted Garlic Seasoning Paste
- 5 mL
- 1 tsp
- Dijon mustard
- 5 mL
- 15
- grape tomatoes, halved
- 1/3 cup
- finely grated Asiago cheese
- 75 mL
- 3 tbsp
- chopped fresh basil, plus more for garnish
- 45 mL
Directions
Step 1
Heat barbecue to medium high. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent sticking. Set aside.
Step 2
Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 tsp (5 mL) olive oil. In a bowl, toss the yellow pepper and asparagus with 2 tsp (10 mL) olive oil. Season the vegetables with 1/4 tsp (1 mL) each of the salt and pepper. Grill the yellow pepper and onion skewer until tender and charred, approx. 12 min. Grill the asparagus until lightly charred and tender-crisp, 4 to 8 min.
Step 3
Remove vegetables, let cool slightly. Finely chop the grilled pepper and onion. Chop asparagus into 1-in. (2.5 cm) pieces and set aside. In a large bowl, whisk together the remaining olive oil, salt and pepper, as well as the vinegar, garlic paste and mustard. Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients. Taste and adjust the seasoning, if necessary. Serve garnished with additional basil leaves.
Tip
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Nutrition Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 330
- Fat:
- 14 g
- Saturated Fat:
- 3 g
- Carbs:
- 42 g
- Fibre:
- 4 g
- Cholesterol:
- 10 mg
- Protein:
- 10 g
- Sodium:
- 430 mg
