Grilled Veggie-Pasta Salad

Grilled Veggie-Pasta Salad

Three ingredients to dinner? Sounds too good to be true, but it is!

Prep Time



Total Time






cup Italian dressing
cups fresh vegetables, 1-inch pieces
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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
You’ll have the prep done in no time when you buy precut fresh veggies at a pay-by-the-pound salad bar.
Make it a main dish by tossing with grilled chicken or pork.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 345
    • (Calories from Fat 110 ),
  • Total Fat 12 g
    • (Saturated Fat 2 g,),
  • Cholesterol 5 mg;
  • Sodium 240 mg;
  • Total Carbohydrate 54 g
    • (Dietary Fiber 4 g,
  • Protein 9 g;
Percent Daily Value*:
    • 3 Starch;
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.