Italian Grilled Vegetable Pasta Salad

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  • 10 min prep time
  • 27 min total time
  • 7 ingredients
  • 8 servings

Ingredients

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

Directions

  1. 1 Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
  2. 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. 3 Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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