Italian Grilled Vegetable Pasta Salad

Italian Grilled Vegetable Pasta Salad

Fire up the grill, and make use of those fresh vegetables from your garden or a favorite farmers’ market to create an easy, one-of-a-kind pasta salad.

Prep Time

10

Minutes

Total Time

27

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
You can serve this salad alongside grilled meats, but it’s equally delicious as a meatless main dish.
Success
Brush the grill rack with vegetable oil or spray with cooking spray before heating grill. This will reduce the chance for injury from fire.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 590 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 2 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.