Italian Grilled Vegetable Pasta Salad

Ingredients
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
Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.

•                                                                                                                                                                         Toss zucchini, tomatoes, onion, mushrooms   and dressing in large bowl until well coated.                                                         
• 2Heat coals or gas grill for direct heat. Drain vegetables, reserving marinade. Thread vegetables on each of eight 10-inch metal skewers. Brush with marinade. Cover and grill vegetables 4 to 6 inches from medium heat 15 to 20 minutes, turning and brushing twice with marinade, until crisp-tender.
• 3While vegetables are grilling, cook and drain pasta as directed on package.
• 4Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.