Grilled Vegetable Pasta Salad

• 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 Italian Pesto Parmesan Dressing, divided
• 3 cups whole wheat fusilli pasta, uncooked
• 4 green onions, thinly sliced
• 1/4 cup chopped fresh basil
• 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese

1. Heat barbecue to medium-high heat.
2. Toss corn, peppers and zucchini with 1/4 cup dressing; place on barbecue grate.
3. Grill 12 min.
4. or until vegetables are crisp-tender, turning occasionally.
5. Cool.
6. Meanwhile, cook pasta as directed on package, omitting salt; drain.
7. Rinse with cold water; drain well.
8. Place in large serving bowl.
9. Cut kernels from corn ears.
10. Add to pasta.
11. Cut remaining grilled vegetables into 1/2-inch pieces.
12. Add to pasta mixture with remaining dressing, onions, basil and cheese; mix lightly.

corn, red peppers, zucchini, olive oil, whole wheat fusilli pasta, green onions, fresh basil, cheese

Taken from www.kraftrecipes.com/recipes/grilled-vegetable-pasta-salad-135681.aspx (may not work)