Grilled Vegetable and Whole Wheat Pasta Salad

• Vinaigrette
• 2/3 cup sherry wine vinegar
• 2/3 cup fresh orange juice
• 6 Tbsp. fresh lemon juice
• 6 Tbsp. fresh lime juice Safeway 3 ct For $1.00 thru 02/09
• 1/4 cup Dijon mustard
• 4 each garlic cloves, grated
• 1-1/3 cups olive oil
• 2/3 cup canola oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• Garlic Confit
• 2 cups olive oil
• 30 each garlic cloves
• 4 each fresh thyme sprigs
• 1/4 tsp. crushed red pepper
• Pasta
• - whole wheat penne pasta, uncooked
• 2 Tbsp. olive oil
• Vegetables Target 2 lb For $3.00 thru 02/06
• 8 each portobello mushroom caps, cleaned
• 2 each fennel bulbs, blanched, each cut into 6 wedges
• 2 each zucchini, cut into 1/2-inch-thick slices
• - asparagus spears, cut into 2-inch lengths
• 2 each red onions, cut into 1/2-inch-thick slices
• 2 each yellow squash, cut into 1/2-inch-thick slices
• 1/2 cup Kraft Mayo Real Mayonnaise
• 2 each large red bell peppers, roasted, peeled and cut into bite-size pieces
• 2 each large yellow bell peppers, roasted, peeled and cut into bite-size pieces
• 1/4 cup fresh chervil leaves, minced
• 1/4 cup fresh chives, minced
• 1/4 cup fresh parsley, minced

1. Vinaigrette: Beat vinegar, juices, mustard and garlic in large bowl with wire whisk until well blended.
2. Gradually add oils, beating constantly.
3. Add salt and black pepper; mix well.
4. Cover.
5. Refrigerate until ready to use.
6. Garlic Confit: Pour oil into small saucepan.
7. Add garlic, thyme and crushed red pepper.
8. Bring to boil on medium heat.
9. Reduce heat to medium-low; simmer 4 min.
10. Remove from heat.
11. Let stand 30 min.
12. (Garlic will be soft when pierced with tip of small knife.)
13. Set aside.
14. Pasta: Cook pasta as directed on package; drain.
15. Rinse, then drain again.
16. Place in large bowl.
17. Add oil; toss to coat.
18. Cool, then refrigerate while preparing vegetables.
19. Vegetables: Combine mushrooms, fennel, zucchini, asparagus, onions and yellow squash in shallow non-reactive pan.
20. Add 3-1/2 cups (825 mL) of the Vinaigrette (or 1-3/4 cups 425 mL of the Vinaigrette for trial recipe); toss to coat.
21. Refrigerate 30 to 45 min.
22. to marinate.
23. Meanwhile, whisk mayonnaise into remaining 1 cup Vinaigrette ( or into remaining 1/2 cup Vinaigrette for trial recipe.
24. Cover.
25. Refrigerate until ready to use.
26. Drain vegetables; discard marinade.
27. Grill vegetables until crisp-tender.
28. Remove from grill; spread into single layer in full sheet pans.
29. Cool completely.
30. Cut into bite-size pieces.
31. Drain Garlic Confit; discard oil and thyme.
32. Add garlic to Pasta along with the grilled vegetables, roasted red and yellow peppers, remaining 1-1/2 cups (375 mL) Vinaigrette (or remaining 3/4 cup 175 mL Vinaigrette for trial recipe), the chervil, chives and parsley; toss to coat.
33. Serve at room temperature.

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Taken from www.kraftrecipes.com/recipes/grilled-vegetable-whole-wheat-pasta-salad-111094.aspx (may not work)