Grilled Veggie Pasta Salad

Summer may be winding down but my grill is just getting started.

I love to use my grill all year-long and I love grilling veggies.

This was an impromptu – what can i grill and make into a pasta salad – salad.

Packed full of colorful ingredients, this salad is sure to please.

Ingredients

3 c. cooked pasta shells

15 oz. canned black beans, drained and rinsed

8 oz. canned, diced fire roasted tomatoes with garlic, oregano, basil

2 ears of corn, shucked and drizzled with olive oil and salt

1/3 large zucchini cut into 1 inch slices and drizzled with olive oil and salt

1/2 small yellow onion drizzled with olive oil and salt

3/4 c. Ken’s Steakhouse Lite Caesar Dressing

Freshly grated parmesan

Grill the corn, zucchini and onion over a medium low flame until desired tenderness is reached.

Let cool about 20 minutes.

In a large bowl, trim the corn kernels from the cob directly into the bowl.

Chop the zucchini and onion into large chunks and add to the bowl.

Add the beans, tomatoes, pasta and dressing and mix well.

Refrigerate for 30 minutes or overnight and serve with fresh grated parmesan.

Tasted great with a cold glass of Riesling!