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Pasta and Grilled Vegetable Salad
with Cilantro Dressing

Dressing
1 can (4 oz.) diced green chiles
1/4 cup chopped fresh cilantro
1/4 cup olive oil
1 Tbsp. red wine vinegar
1/2 tsp. minced garlic
Salt and black pepper, to taste
Salad
1 red bell pepper, cored, seeded, cut in half
1 green bell pepper, cored, seeded, cut in half
1 medium zucchini, cut lengthwise into thin slices
1 medium yellow squash, cut lengthwise into thin slices
1 large red onion, cut into 1/2-inch-thick wedges
1 lb. pasta shells or penne, cooked
1 jar (16 oz.) vegetable salsa
1/4 cup firmly packed fresh basil, cut into thin strips
Lettuce leaves (optional)

Combine chiles, cilantro, oil, vinegar, and garlic in small bowl. Whisk until well-blended. Season with salt and pepper, to taste. Set aside. Preheat grill to medium-high heat, about 15 minutes. Lightly brush grill grid with vegetable oil. Grill bell peppers, zucchini, squash, and onion 3 to 5 minutes per side or until fork-tender. Remove vegetables from grill: cut into bite-size pieces. Toss cooked pasta, salsa, sliced vegetables, and basil in large bowl or serving platter. Serve with dressing on lettuce leaves, if desired. Makes: 6 to 8 servings.

 


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