Description
A recipe for Pasta Salad With Roasted Vegetables

Ingredients

• 3/4 cup Hellmann's and Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil, divided
  
• 2 tablespoons balsamic vinegar
  
• 1/2 teaspoon Lawry's® Seasoned Pepper
  
• 6 cups assorted fresh vegetables: zucchini, red and yellow peppers and/or red onion, sliced
  
• 1/3 cup sliced kalamata or pitted ripe olives
  
• 1 cup loosely packed chopped fresh basil leaves
  
• 1 box (16 ounces) fusilli pasta, cooked, drained and cooled

Preparation
Prep time: 20 minutes | Cook time: 25 minutes

1. Preheat oven to 400°F.

2. In medium bowl, blend 1/4 cup mayonnaise dressing, vinegar and seasoned pepper. Stir in vegetables. On jelly-roll pan, arrange vegetable mixture. Roast, stirring once, for 25 minutes or until vegetables are crisp-tender. Cool.

3. In large bowl, combine vegetables with remaining ingredients. Serve immediately or cover and refrigerate until ready to serve.

Tip: Add cut up cooked chicken or flaked, drained tuna for a simple main dish.

Nutrition
no information available

Serves
8 servings

Variations
no information available