Italian Grilled Vegetable Pasta Salad
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.

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


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 large pan 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. Just before serving, toss with Topping. Serve immediately, or refrigerate.