You can take fresh vegetable from your own garden or farmer market to
make the pasta salad. Let fire up and grill the vegetable.
You can take fresh vegetable from your own garden or farmer market to
make the pasta salad. Let fire up and grill the vegetable.
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
Directions
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.
For 8 serving
Nutrition Score per serving:
Calories 120 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat
0g); Cholesterol 0mg; Sodium 590 mg; Total Carbohydrate 24 g (Dietary
Fiber 2 g)
Healthy and easy recipe for your good health in busy days:
www.healthy-easy-cooking.com