Enjoy a beautiful array of colorful yellows, reds, purples and greens -- high in color and high in flavor. Grill-roasted vegetables are tossed with garden-fresh tomatoes, herbs and a garlic vinaigrette.
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8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1/2 pound (6) asparagus spears, coarsely chopped
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
1 teaspoon salt
4 cups coarsely chopped tomatoes
Cook rotini according to package directions. Drain. Keep warm.
Meanwhile, cook peppers and onion over medium heat in large grill pan, stirring occasionally, 5-7 minutes or until softened. Add asparagus; continue grilling 4-6 minutes or until vegetables are crisply tender.
Combine vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
Add grilled vegetables to tomato mixture; toss gently to coat.
To serve, spoon rotini onto serving platter. Top with vegetables.