Grilled Vegetable Pasta Salad | Northwest Kidney Centers

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon & 1 teaspoon dijon mustard
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon black pepper
• 12 ounces rotini, uncooked
• 2 medium zucchini, sliced
• 1 head anise (fennel), sliced
• 8 mushrooms, quartered
• 1 medium red onion, sliced
• 2 tablespoons fresh basil leaves, shredded
• 1 tablespoon fresh thyme
• 1 tablespoon fresh parsley, chopped