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Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

2 cups
small pasta shells
500 mL
3 tbsp
olive oil, divided, plus more for drizzling
45 mL
1
sweet onion
1
skewer
1
yellow pepper, quartered
1 bunch
asparagus, woody ends trimmed
1/2 tsp
each salt and pepper, divided
2 mL
2 tbsp
red wine vinegar
30 mL
1 tsp
Roasted Garlic Seasoning Paste
5 mL
1 tsp
Dijon mustard
5 mL
15
grape tomatoes, halved
1/3 cup
finely grated Asiago cheese
75 mL
3 tbsp
chopped fresh basil, plus more for garnish
45 mL

Method

Step 1
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.
Step 2
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.
Step 3
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.

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Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
330
Fat:
14 g
Saturated Fat:
3 g
Carbs:
42 g
Fibre:
4 g
Cholesterol:
10 mg
Protein:
10 g
Sodium:
430 mg