This is a wonderfully light, springy/summery type pasta salad that isn't the traditional pasta salad.
I got the recipe out of a Pampered Chef cookbook. I adjusted it a little. The original recipe calls for grilled tofu, but I omitted that and added a couple new things.
First you want to start with some Rotini pasta. Boil in salt water according to the directions on the box. When it's done, drain in a colander and rinse well with COLD water. The cold water will keep the pasta from sticking together. Allow to set and drain off the water.
Dump into a bowl.
I cut thick pieces of zucchini and yellow squash. Cut asparagus stalks in half, and cut up some bell pepper. The recipe doesn't call for red onion, but I added it anyway because I like onion.. lots!
Make sure you cut the onion thick. You can use whatever mushroom you want. These are baby portabello. Aren't they so cute??? So go ahead and skewer the veggies.
Brush lightly on both sides with olive oil. Season with salt and pepper.
Place on a hot BBQ grill and cook, turning often so as not to burn your veggies, until everything is nice and tender. Remove from the grill.
Drizzle with Balsamic dressing and grate fresh parmesan cheese on top (about 1/2 cup). Season again with salt and pepper, and tarragon.