INGREDIENTS

• 8 ounce rotini or other shaped pasta
• 2 item medium-size zucchini, halved lengthwise
• 2 item medium-size carrots, halved lengthwise
• 1 item red bell pepper, seeded, halved lengthwise
• 1/4 cup low-fat Italian salad dressing
• 2 item sprigs (twigs) cherry tomatoes (about 12 to 14 tomatoes)
• 2 item scallions, trimmed
• 2 tablespoon chopped fresh oregano
• 2 tablespoon chopped fresh basil

PREPARATION

Prepare medium-hot charcoal fire, or preheat gas grill (or broiler). Bring large pot of lightly salted water to boil; cook pasta according to package directions. Brush zucchini, carrots and bell pepper with half of dressing; arrange on grill rack. Cook, turning occasionally, about 3 minutes. Add tomatoes and scallions to grill rack; cook until all vegetables are tender and grill marked, 2 to 4 minutes more. Remove from heat and transfer to cutting board. Coarsely chop zucchini, carrots, pepper and scallions. Drain pasta; transfer to large bowl. Add chopped vegetables, tomatoes, remaining dressing and herbs; toss gently to mix and coat. If desired, sprinkle with olives and crumbled goat cheese.

Optional garnishes: black olives, goat cheese, herb sprigs

YIELD

Nutritional Information