Chicken and Grilled Vegetable Pasta Salad

• 1 each red and yellow pepper, quartered
• 1 zucchini, quartered lengthwise
• 1 red onion, cut into 8 wedges
• 3/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
• 3 cups farfalle (bow-tie pasta), uncooked
• 2 cups coarsely chopped rotisserie chicken
• 8 green onions, chopped

1. Heat barbecue to medium-high heat.
2. Toss peppers, zucchini and red onions with 1/4 cup dressing.
3. Grill 12 min.
4. or until 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 bowl.
9. Cut grilled vegetables into 1/2-inch pieces.
10. Add to pasta along with the chicken and remaining dressing; mix lightly.
11. Sprinkle with green onions.

yellow pepper, zucchini, red onion, dressing, farfalle, rotisserie chicken, green onions

Taken from www.kraftrecipes.com/recipes/chicken-grilled-vegetable-pasta-salad-180844.aspx (may not work)