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.
Italian Grilled Vegetable Pasta Salad
- Prep Time 10 min
- Total 27 min
- Servings 8
- Ingredients 7
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
Instructions
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Step1Toss zucchini, tomatoes, onion, mushrooms and dressing in large bowl until well coated.
-
Step2Brush 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.
-
Step3Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
-
Step4Using 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.
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;Tips from the Betty Crocker Kitchens
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