Make a colorful Roasted Vegetable Pasta Salad tonight! Roast veggies and toss them with basil and a creamy dressing for a tasty vegetable pasta salad.
What You Need
Original recipe yields 6 servings
1 yellow squash, quartered, sliced
1 small red pepper, cut into strips
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
2-1/4 cups cavatappi, uncooked
1/4 cup KRAFT Real Mayo Mayonnaise
3/4 cup small fresh basil leaves, divided
1/4 tsp. black pepper
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Let's Make It
Heat oven to 400°F.
Toss squash and red peppers with 2 Tbsp. dressing; spread onto rimmed baking sheet.
Bake 20 to 25 min. or until crisp-tender; cool. Meanwhile, cook pasta as directed on package, omitting salt. Drain; set aside until ready to use.
Mix mayo and remaining dressing in large bowl until blended. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly. Garnish with remaining basil.
Prepare using KRAFT Zesty Italian Dressing.
Substitute zucchini for the yellow squash.
This flavorful salad can be prepared ahead of time. Refrigerate up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.