Grilled pasta salad

Yield: 4 servings

Measure Ingredient
4 Zucchini and/or yellow squash, sliced
1 Spanish onion, cut into large chunks
1 pack Lipton Recipe Secrets Italian Herb with Tomato Soup Mix
¼ cup Olive or vegetable oil
8 ounces Uncooked penne, cooked and drained
¾ cup Diced roasted red peppers
¼ cup Red wine vinegar, apple cider vinegar or white vinegar

On broiler pan, arrange zucchini and onion. Brush with Italian Herb with Tomato Soup Mix blended with oil. Grill or broil 5 minutes or until golden and crisp-tender. In bowl, toss cooked pasta, vegetables, roasted peppers and vinegar. Serve warm or at room temperature. Makes about 4 main dish or 8 side dish servings.

Taste Tested Recipe from The Lipton Kitchens.

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