Grilled Vegetable Pasta Salad

• 2 cups small pasta shells
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 sweet onion
• 1 skewer
• 1 yellow pepper, quartered
• 1 bunch asparagus, woody ends trimmed
• 12 teaspoon salt, divided
• 12 teaspoon pepper, divided
• 2 tablespoons red wine vinegar
• 1 teaspoon roasted garlic, seasoning paste
• 1 teaspoon Dijon mustard
• 15 grape tomatoes
• 13 cup asiago cheese, finely grated
• 3 tablespoons fresh basil, chopped, plus more for garnish

1. Heat barbecue to medium high.
2. Cook the pasta according to package directions, drain and toss with a drizzle of olive oil to prevent from sticking to each other.
3. Set aside.
4. Meanwhile, slice the onion into thick wedges and thread onto skewer, then brush with 1 teaspoons olive oil.
5. In a bowl, toss the yellow pepper and asparagus with 2 teaspoons olive oil.
6. Season the vegetables with 1/4 teaspoons each of the salt and pepper.
7. Grill the yellow pepper and onion skewer until tender and charred, approximately 12 minutes.
8. Grill the asparagus until lightly charred and tender-crisp, 4-8 minutes.
9. Remove vegetables, let cool slightly.
10. Finely chop the grilled pepper and onion.
11. Chop asparagus into 1-inch pieces and set aside.
12. In a large bowl, whisk together the remaining olive oil, salt and pepper as well as the vinegar and garlic paste and mustard.
13. Mix in the onion, yellow pepper, asparagus, tomatoes, cheese, pasta and basil, coating all ingredients.
14. Taste and adjust the seasoning, if necessary.
15. Serve garnished with addition basil leaves.

pasta shells, extra virgin olive oil, sweet onion, skewer, yellow pepper, salt, pepper, red wine vinegar, garlic, mustard, grape tomatoes, asiago cheese, fresh basil

Taken from www.food.com/recipe/grilled-vegetable-pasta-salad-458930 (may not work)