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.
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.
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.
No barbecue? Place a roasting pan in the oven and heat to 450°F (230°C). Roast onion and yellow pepper for approx. 15 min. Add asparagus and roast an additional 4 to 5 min., turning occasionally.
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