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.
small zucchini or yellow summer squash , cut into 1-inch slices
medium onion, cut into eighths
package (8 ounces) fresh mushroom
cup reduced-fat Italian dressing
package Betty Crocker™ Suddenly Salad® classic pasta salad mix
cup cold water
Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
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.
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
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.
You can serve this salad alongside grilled meats, but it’s equally delicious as a meatless main dish.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 20 ),
% Daily Value
- Total Fat
- 2 g
- 2 %
- (Saturated Fat
- 590 mg
- 590 %;
- Total Carbohydrate
- 24 g
- 24 %
- (Dietary Fiber
- 2 g
- 2 %
- 4 g
- 4 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.