Italian Grilled Vegetable Pasta Salad

 

1

small zucchini or yellow summer squash , cut into 1-inch slices

8

cherry tomatoes

1

medium onion, cut into eighths

1

package (8 ounces) fresh mushroom

1/2

cup reduced-fat Italian dressing

1

package Betty Crocker® Suddenly Salad® classic pasta salad mix

1/3

cup cold water

• 1 Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
• 2 Brush grill rack lightly with vegetable oil, or spray with cooking spray. Heat coals or gas grill for direct heat. Place vegetables on grill, using slotted spoon. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning once and brushing with remaining dressing in bowl, until crisp-tender. Refrigerate vegetables uncovered in single layer while making pasta.
• 3 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• 4 Using same bowl with any remaining dressing, stir together Seasoning mix and cold water; set aside. Drain pasta; rinse with cool water. Shake to drain well. Cut grilled vegetables in half if desired; stir vegetables and pasta into seasoning mixture. Serve immediately, or refrigerate.