Pasta and Grilled Vegetable Salad

Heat coals or gas grill for direct heat. Cook and drain pasta as directed on package.

Place onion and carrots in large bowl; drizzle with about 1/4 cup of the dressing. Sprinkle with seasoned salt; toss to coat. Place vegetables in grill basket (grill “wok”), using slotted spoon; reserve dressing in bowl.

Cover and grill onion and carrots 4 to 6 inches from medium heat 15 minutes, shaking basket or stirring vegetables occasionally. Add asparagus to dressing in bowl; toss to coat. Add asparagus to onion and carrots in grill basket. Cover and grill 8 to 10 minutes longer or until vegetables are crisp-tender.

Add cooked pasta, grilled vegetables and artichoke liquid to remaining dressing in bowl. Drizzle with remaining 1/4 cup dressing; toss to mix. Stir in artichokes. Sprinkle with bacon.