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Pasta Salad With Grilled Vegetables

salads, pastanoodle

2 tablespoons red-wine vinegar
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/8 teaspoon pepper
2 teaspoons extra-virgin alive oil
3 ripe tomatoes
--about 1 pound
--cut in 1/4-inch chunks
--2 1/2 cups
olive oil non-stick cooking spray
1 large red bell pepper
--cored and quartered
2 medium zucchini
--about 6 ounces each
--halved lengthwise
1 medium yellow squash
--about 6 ounces
--halved lengthwise
1 large red onion; sliced 1/2-inch
-- thick
4 cups uncooked bow-tie pasta
--8 ounces
--cooked according to directions
--drained and rinsed
--with running cold water
1/2 cup chopped fresh basil leaves

1. Whisk Dressing ingredients in a large bowl. Stir in tomatoes and let stand at least 20 minutes to extract juices.

2. Meanwhile heat barbecue grill, ridged cast-iron grill pan or broiler.

3. Spray vegetables with cooking spray. Grill or broil, turning as needed, until slightly charred and tender: peppers 16 to 18 minutes; squashes 13 to 15 minutes; onions 10 to 12 minutes. Remove to a cutting board.

4. Cut peppers in 1/2-inch-wide strips, squashes in bite-size chunks and separate onion slices into rings (cut large rings in half). Add to bowl along with pasta. Toss to mix and coat. Serve at room temperature.

Makes 10 cups, 8 servings.

Per serving: 158 calories, 5 g protein, 30 g carbohydrate, 2 g fat, 0 mg cholesterol, 218 mg sodium. Exchanges: 1 1/3 starch, 1 1/2 vegetables, 1/2 fat.

Busted by Gail Shermeyer <>

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Contributor: Woman's Day, 6/24/97

Yield: 10 servings

Preparation Time: 0:00

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