Grilled Asparagus and Fennel Pasta Salad (Cooking for 2)

Ingredients

• 0.3 pound asparagus cut into 2-inch pieces
• 1 medium fennel bulb cut into thin wedges
• 1 small navel oranges peeled coarsely chopped
• 1 small onion red cut into thin wedges
• 5 ounces rotini pasta uncooked
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 0.3 teaspoon sugar 
• 2 tablespoons vegetable oil 
• 2 teaspoons vegetable oil 
• 3 tablespoons balsamic vinegar white

Equipment

• bowl
• grill

Directions

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Meanwhile, heat coals or gas grill for direct heat. Toss asparagus, fennel, onion, 2 teaspoons oil and 1/4 teaspoon salt until vegetables are coated.
3. Place in grill basket. Grill 5 to 6 inches from medium heat 10 to 15 minutes, stirring vegetables or shaking grill basket frequently, until vegetables are crisp-tender. Cool slightly.
4. Shake all Vinaigrette ingredients in tightly covered container.
5. In large bowl, toss vegetables, pasta, orange and vinaigrette.
6. Serve immediately, or cover and refrigerate up to 2 hours before serving.