Grilled Vegetable Pasta Salad with Italian Dressing
A vibrant pasta salad featuring grilled zucchini, cherry tomatoes, onions, and mushrooms tossed with classic pasta and Italian seasoning mix. The vegetables are grilled to crisp-tender perfection, adding smoky depth to this refreshing side dish. Perfect for summer barbecues, potlucks, or meal prep. The convenient pasta salad mix provides consistent seasoning while the grilled vegetables the dish beyond typical pasta salads.
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
- ½ cup reduced-fat Italian dressingregular Italian dressing1:1none
full fat version
- 1 package Betty Crocker Suddenly Salad classic pasta salad mixplain pasta + Italian seasoning1 box pasta + 1 packet seasoningnone
homemade version
- ⅓ cup cold water
Instructions
- 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
- 3
Heat coals or gas grill for direct heat
- 4
Place vegetables on grill using slotted spoon
- 5
Grill uncovered 4 to 6 inches from medium heat for 4 to 5 minutes, turning once and brushing with remaining dressing, until crisp-tender
- 6
Refrigerate vegetables uncovered in single layer while making pasta
- 7
Empty pasta mix into 3-quart saucepan 2/3 full of boiling water
- 8
Gently boil uncovered for 12 minutes, stirring occasionally
- 9
In same bowl with any remaining dressing, stir together seasoning mix and cold water
- 10
Drain pasta and rinse with cool water
- 11
Shake pasta to drain well
- 12
Cut grilled vegetables in half if desired
- 13
Stir vegetables and pasta into seasoning mixture
- 14
Serve immediately or refrigerate
Tips
Cut vegetables into similar sizes to ensure even grilling and cooking times
Reserve some dressing for brushing vegetables while grilling to prevent sticking and add extra flavor
Refrigerate grilled vegetables in single layer to cool them quickly and maintain texture
Good to Know
Refrigerate for up to 3 days in covered container
Can be made 1 day ahead; add extra dressing if needed before serving
Serve chilled or at room temperature as a side dish
Common Mistakes
Don't overcook vegetables to avoid mushy texture
Oil grill grates well to prevent vegetables from sticking and falling through
Cool grilled vegetables before mixing to prevent wilting the pasta
Substitutions
full fat version
homemade version
FAQ
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for grilling as frozen ones release too much moisture and won't develop proper grill marks or texture.
What if I don't have a grill?
Use a grill pan on the stove or roast vegetables in a 425F oven for 15-20 minutes until tender and lightly browned.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after a few hours as the dressing absorbs into the pasta.