Grilled Vegetable Pasta Salad

1 C flat-leaf parsley
1 garlic clove, peeled
2 tbsp maple syrup
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1/4 C olive oil + extra for grilling
4 C fusilli pasta, uncooked
2 ears corn, husked
2 zucchini, trimmed and cut lengthwise into 4 strips
1 red onion, peeled and cut into quarters (leave root end intact)
1 pint cherry or grape tomatoes, halved

Pulse parsley and garlic in food processor until finely chopped. With machine running gradually add maple syrup, vinegar, mustard, and olive oil. Season vinaigrette with salt and pepper.

Cook pasta until al dente. Drain and rinse until cold water. Transfer to a large bowl and toss with a few tablespoons of the vinaigrette.

Preheat barbecue to medium. Brush corn, zucchini and onion with olive oil and season with salt and pepper. Grill vegetables until cooked through and beginning to brown, about 12 minutes. Cool slightly. Slice kernels from corn cobsut zucchini and onion into 1/2-inch pieces.

Add cut vegetables and tomatoes to pasta. Mix in remaining vinaigrette. Season to taste with salt and pepper. Serve at room temperature.

Serves 6 as a main course or 12 side dishes

From: Canadian Family Magazine

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