Grilled Vegetable Pasta Salad

Prepare grill for direct cooking over medium coals. Slice the tofu lengthwise into 1/2-inch (1 cm) slices. Brush tofu and vegetables with 1/4 cup (60 mL) of the dressing. Snip basil using Professional Shears; set aside.
Meanwhile, cook pasta according to package directions in 4-qt. (3.8-L) Brilliance Nonstick Sauce Pan; drain and keep warm.
Brush the Modular Grill Pans with oil. Place tofu in one small grill pan, mushrooms in the other small grill pan. Add bell pepper, squash and asparagus to Large Grill Pan. Place tofu and large grill pan on the grill, cook for 5 minutes, turning halfway though. Add remaining small grill pan to the grill and cook all three for an additional 5-7 minutes turning halfway through or until tender. Remove pans from grill.
Chop vegetables and tofu into bite-size pieces; place in a large mixing bowl. Add pasta, basil and remaining dressing; mix gently. Top with Parmesan cheese, if desired, toss gently. Serve warm or at room temperature.

Ingredient :

7 oz (200 g) extra-firm tofu
1 medium red bell pepper, cut lengthwise in half and seeded
1 large yellow squash, cut in half lengthwise
8 oz (250 g) asparagus spears, trimmed
4 oz (125 g) baby portobello mushrooms
½ cup (125 mL) reduced-fat balsamic dressing, divided
¼ cup (60 mL) snipped fresh basil leaves
2 cups (500 mL) uncooked whole wheat rotini pasta
1 ounce (¼ cup/60 mL) grated fresh Parmesan cheese (optional)