Grilled Chicken and Vegetable Pasta Salad

This is an excellent recipe inspired by vegetable and tofu pasta salad in Pampered Chef's "It's Good for You" cookbook.  I changed it up a little, substituting chicken for the tofu so my peeps wouldn't have a revolt going on.  This is good y'all!  Try it and you'll like it!  -Claire

• 7 oz. extra-firm tofu (or substitute with chicken if your family and friends are likely to revolt against the tofu like mine!)
• 1 medium red bell pepper, cut lengthwise in half and seeded
• 1 large yellow squash, cut in half lengthwise
• 1/2 pound asparagus spears, trimmed
• 4 oz. baby portobello mushrooms
• 1/2 cup reduced-fat balsamic dressing, divided
• 1/4 cup snipped fresh basil leaves
• 2 cups uncooked whole wheat rotini pasta
• 1 ounce (1/4 cup) grated fresh Parmesan cheese (optional, we opted yes!)

1.  Prepare grill for direct cooking over medium coals.  Slice tofu lengthwise into 1/2" slices.  Brush tofu and vegetables with 1/4 cup of the dressing.  Snip basil and set aside.

2.  Meanwhile cook pasta according to package directions, drain and keep warm.

3.  Lightly grease grid of grill.  Place tofu (or chicken) and vegetables on grid of grill.  Grill mushrooms 5-7 minutes and bell pepper, squash, asparagus and tofu 10-12 minutes, turning occasionally with tongs.  Remove from grill.

4.  Cut everything into bite-sized pieces, add to large bowl. Add pasta, basil and remaining dressing; mix gently.  Add fresh Parmesan cheese and toss gently.  Serve warm or at room temperature.

Yield:  4 servings.