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Mixed Bounty Grill
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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

How to make

  1. STEP 1

    Cook rotini according to package directions. Drain. Keep warm.

  2. STEP 2

    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.

  3. STEP 3

    Combine vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.

  4. STEP 4

    Add grilled vegetables to tomato mixture; toss gently to coat.

  5. STEP 5

    To serve, spoon rotini onto serving platter. Top with vegetables.

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