Grilled Veggie-Pasta Salad

Three ingredients to dinner? Sounds too good to be true, but it is! ...MORE + LESS -

2/3 cup (150 mL) Italian dressing

4 cups (1 L) fresh vegetables, 1-inch/2.5 cm pieces

1 package (12 oz/375 g) farfalle (bow-tie) pasta (about 6 cups/1.5 L)

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1

Pour 1/3 cup of the dressing over vegetables. Cover and refrigerate 1 hour.
2

Heat 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.
3

While vegetables are grilling, cook and drain pasta as directed on package.
4

Remove vegetables from skewers. Toss vegetables, pasta and remaining 1/3 cup dressing, adding additional dressing if desired.

Time Saver: You will have the prep done in no time when you buy precut fresh veggies at a pay by the pound salad bar.
Variation: Make it a main dish by tossing with grilled chicken or pork.