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Italian Grilled Vegetable Pasta Salad

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Italian Grilled Vegetable Pasta Salad
  • Prep 10 min
  • Total 27 min
  • Servings 8
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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.
Updated Sep 30, 2008

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can serve this salad alongside grilled meats, but it’s equally delicious as a meatless main dish.
  • tip 2
    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

120 Calories, 2 g Total Fat, 4 g Protein, 24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
590 mg
Potassium
260 mg
Total Carbohydrate
24 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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