Meatless Monday: grilled vegetable pasta salad

This was a mish-mash of various googled recipes. These ingredients made enough for two adults:

Half a bag of pasta swirls

Handful of mushrooms, sliced

One large spring onion, finely chopped

A bunch of asparagus, cut into pieces

Half a red and half a green capsicum

Half a punnet of cherry tomatoes

Quarter of a zucchini, finely sliced

Handful of basil, shredded

Salad dressing (olive oil, vinegar, teaspoon of mustard, crushed clove of garlic, in jar, shaken)

1. Put the pasta on to cook.

2. Fry the mushrooms and spring onion together with some garlic in olive oil until the mushrooms are cooked.

3. Grill the zucchini until soft and grill the capsicum until blackened. I grilled the zucchini in a frypan and blackened the capsicum directly over the stove flame which was a bit of a pain but effective. You could also do both jobs at once on the barbeque but I couldn't be bothered turning it on. Run the capsicum under cold water, then rub the skin off and finely slice the flesh.

4. Throw the cherry tomatoes whole into a dry frypan until they get a few brown/black spots and soften. Then cut them in half. 

5. Lightly steam/boil/microwave the asparagus. It occurs to me now that it might have been worth turning the barbeque on as I could have done the asparagus, mushrooms and tomatoes on it as well as the capsicum and zucchini, although I think you would need to be careful not to burn/overcook various components.

6. Throw everything together in a big bowl, including the salad dressing and basil, stir well, serve.