HERB GRILLED VEGETABLE PASTA SALAD

Herb Grilled Vegetable Pasta Salad image

Enjoy this scrumptious salad made with veggies and pasta - perfect side in an Italian cuisine.

Provided by Betty Crocker Kitchens

Time 1h40m

Yield 22

Number Of Ingredients 10

Ingredients

1 1/4 cup balsamic vinaigrette dressing
1 tablespoon Italian seasoning
1 medium green bell pepper, cut into 3 pieces
1 medium zucchini, cut in half lengthwise
1 medium eggplant (1 1/2 lb), cut lengthwise into 1/2-inch slices
1 medium onion, cut into 1/2-inch slices
1 package (16 oz) tricolor fusilli pasta
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded Parmesan cheese

Steps:

In large nonmetal dish or 2-gallon resealable food-storage plastic bag, mix dressing, Italian seasoning, bell pepper, zucchini, eggplant and onion; turn to coat. Cover, or seal bag; let stand 1 hour to blend flavors.
Meanwhile, cook and drain pasta as directed on package. Rinse with cold water; drain well; set aside.
Heat gas or charcoal grill. Place vegetables in grill basket (grill "wok"), or place directly on grill rack; reserve dressing.
Place grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning vegetables and brushing with dressing once, until tender.
In large serving bowl, combine pasta with reserved dressing, salt and pepper. Dice vegetables; fold into pasta in bowl. Sprinkle cheese over top.

Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g