Grilled Pasta Salad

Course : Grilling
Serves: 4
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4 medium zucchini and/or yellow squash -- sliced
1 medium Spanish onion -- cut into large chunks
1 package Lipton recipe secrets Italian herb with tomato soup mix
1/4 cup olive or vegetable oil
8 ounces uncooked penne -- cooked and drained
3/4 cup diced roasted red peppers
1/4 cup red wine vinegar -- apple cider vinegar or white vinegar

Preparation / Directions:

On grill pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings.

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