Comida Kraft
Recipe Box

Roasted Vegetable Pasta Salad

Prep Time
Total Time

6 servings, 3/4 cup each

Garden vegetables are roasted 'til crisp-tender and then tossed with a creamy dressing and fresh basil in this warm pasta salad.

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What You Need

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Make It

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  • 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.

Make Ahead

This flavorful salad can be prepared ahead of time. Refrigerate up to 2 days before serving.


  • 6 servings, 3/4 cup each

Nutritional Information

Serving Size 6 servings, 3/4 cup each
Calories 230
Total fat 11g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 27g
Dietary fiber 2g
Sugars 4g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 2 %DV
Iron 8 %DV

* 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.

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