Grilled Veggie-Pasta Salad

 

2/3

cup Italian dressing

4

cups fresh vegetables, 1-inch pieces

1

package (12 ounces) farfalle (bow-tie) pasta

• 1 Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
• 2 Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
• 3 While vegetables are grilling, cook and drain pasta as directed on package.
• 4 Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.