Mixed Bounty Grill

6 servings

Ingredients:
8 ounces (2 1/2 cups) uncooked dried rotini or whole wheat corkscrew pasta
2 yellow and/or red bell peppers, coarsely chopped
1 medium red onion, coarsely chopped
1/2 pound (6) asparagus spears, coarsely chopped
1/4 cup cider vinegar
3 tablespoons olive oil
1 tablespoon dried oregano leaves
2 teaspoons finely chopped fresh garlic
2 teaspoons Dijon-style mustard
salt
4 cups coarsely chopped tomatoes

COOK rotini according to package directions. Drain. Keep warm.
COOK peppers and onion over medium heat in large grill pan, stirring occasionally, until softened (5 to 7 minutes). Add asparagus; continue grilling until vegetables are crisply tender (4 to 6 minutes).
COMBINE vinegar, oil, oregano, garlic, mustard and salt in large bowl with wire whisk. Add tomatoes; toss gently.
ADD grilled vegetables to tomato mixture; toss gently to coat.