Pasta Salad With Roasted VegetablesBest Foods
16 ounces fusilli (cooked, drained and cooled)
6 cups assorted fresh vegetables (zucchini, red and yellow peppers and/or red onion, sliced)
3/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil
2 tablespoons balsamic vinegar
1/3 cup kalamata (sliced)
1 cup loosely packed fresh basil leaves (chopped)
1/2 teaspoon ground black pepper
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1Preheat oven to 400°.
2Combine vegetables with remaining ingredients in large bowl. Serve immediately or cover and refrigerate until ready to serve.
3Blend 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil, vinegar and ground black pepper in medium bowl. Stir in vegetables. Arrange vegetable mixture on jelly-roll pan. Roast, stirring once, 25 minutes or until vegetables are crisp-tender. Cool.