Italian Grilled Vegetable Pasta Salad

Course : Salads
Serves: 8
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1 small zucchini or yellow summer squash cut into 1-inch slices
8 medium cherry tomatoes
1 medium onion cut into eighths
8 ounces mushrooms
1/2 cup Italian dressing reduced-fat
1 package pasta salad mix Betty Crocker Suddenly Salad classic
1/2 cup cold water

Preparation / Directions:

1. Heat coals or gas grill. 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. Place vegetables on grill, using slotted spoon. Reserve dressing. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning once and brushing with dressing in bowl, until crisp-tender. 3. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 18 minutes, stirring occasionally, until tender. 4. Add Seasoning mix and water to reserved dressing; stir until smooth. Drain pasta. Rinse with cold water. Shake to drain well. Cut grilled vegetables in half if desired; stir vegetables and pasta into seasoning mixture. Serve immediately, or cover and refrigerate until chilled.

1 Kitchen's say:
  (5 3/4 Stars!)
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