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Grilled Vegetable Pasta Salad


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1/3 cup (75 mL) each chopped fresh parsley and basil

1/4 cup (50 mL) red or white_wine_vinegar

1/3 cup (75 mL) extra-virgin olive_oil

1 clove garlic, minced

1/2 tsp (2 mL) each salt and pepper

2 portobello_mushrooms, stemmed and gills removed

1 red onion, cut_into 1/2-inch (1 cm) thick rounds

1 zucchini, cut lengthwise into 1/4-inch (5 mm) thick strips

4 cups (1 L) whole wheat rotini (12 oz/375 g)

2 cups (500 mL) cherry_tomatoes, halved

1 jar (6 oz/175 mL) marinated artichoke hearts, drained and rinsed

1/3 cup (75 mL) sliced pimiento-stuffed olives

1/4 cup (50 mL) shaved Parmesan cheese

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