Italian Grilled Vegetable Pasta Salad

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Caloric	:1 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); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 4 %; Calcium 2 %; I
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:8 servings 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	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. High Altitude (3500-6500 ft) Increase boil time to 13 minutes.