Side Dish

Grilled Vegetable Pasta Salad

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prep time

1 hr

total time

1 hr

makes

10 servings, 1 cup (250 mL) each

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kraft

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What You Need

2 ears corn on the cob, husks and silk removed, cut in half

2 red peppers, cut into large pieces

1 zucchini, quartered lengthwise

3/4 cup Kraft Extra Virgin Olive Oil Pesto Parmesan Dressing, divided

3 cups whole wheat fusilli pasta, uncooked

4 green onions, thinly sliced

1/4 cup chopped fresh basil

1 cup Kraft 4 Cheese Italiano Light Shredded Cheese

Make It

HEAT barbecue to medium-high heat.

TOSS corn, peppers and zucchini with 1/4 cup dressing; place on barbecue grate. Grill 12 min. or until vegetables are crisp-tender, turning occasionally. Cool.

MEANWHILE, cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well. Place in large serving bowl.

CUT kernels from corn ears. Add to pasta. Cut remaining grilled vegetables into 1/2-inch pieces. Add to pasta mixture with remaining dressing, onions, basil and cheese; mix lightly.