Grilled garden vegetable salad

1 package (8 ounces) fresh mushrooms
8 cherry tomatoes
1 medium onion, cut into eighths
1 small zucchini, cut into 1-inch pieces
1/2 cup reduced-fat Italian dressing
1 package Betty CrockerR Suddenly SaladR garden Italian 98% fat-free pasta salad mix lowfat
1/2 cup cold water
Total time: 35 min

1.Toss mushrooms, tomatoes, onion, zucchini and dressing in large bowl until well coated. Brush grill rack lightly with vegetable oil, or spray with cooking spray. Heat coals or gas grill for direct heat. Place vegetables on grill, using slotted spoon. Grill uncovered 4 to 6 inches from medium heat 4 to 5 minutes, turning after 2 minutes and brushing with Italian dressing, until zucchini is crisp-tender. Cut vegetables in half; place in freezer.
2.Empty Pasta mix into large pan 2/3 full of boiling water. Gently boil uncovered 20 minutes, stirring occasionally.
3.Stir together Seasoning mix and cold water in large bowl; set aside. Drain pasta; rinse with cool water. Shake to drain well. Stir pasta and vegetables into seasoning mixture. Serve immediately, or refrigerate.