Grilled Vegetable Pasta Salad with Herbs & Goat Cheese

Directions

1. 1. Bring a medium pot of salted water to a boil and cook the pasta until al dente, about 8–10 minutes.
2. 2. Rinse the vegetables and dry them well.
3. 3. Trim the woody ends of the asparagus and place it with quartered tomatoes in a large bowl.
4. 4. Peel and thinly slice the red onion, add it to the bowl with a drizzle of oil, salt, and pepper, and toss to coat.
5. 5. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
6. 6. In batches if needed, grill the vegetables in a single layer until tender and charred, about 6–8 minutes, turning as needed; transfer to the bowl and let cool slightly.
7. 7. In a small bowl, whisk together oil, white wine vinegar, honey, and a pinch of salt.
8. 8. Remove basil leaves from stems and slice into ribbons; mince the mint leaves.
9. 9. Return the grilled veggies to the bowl, add the dressing and the herbs, and toss to coat.
10. 10. Drain the pasta and rinse under cold water, then add to the bowl with the vegetables.
11. 11. Crumble the goat cheese over the salad and toss gently to combine.
12. 12. Divide the salad into bowls and serve.