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Salads & sides

Roasted Vegetable Pasta Salad

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Roasted Vegetable Pasta Salad recipe
photo by:kraft
Garden vegetables are roasted 'til crisp-tender and then tossed with a creamy dressing and fresh basil in this warm pasta salad.
time
prep:
20 min
total:
1 hr
servings
total:
6 servings, 3/4 cup each
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What You Need

1
 yellow squash, quartered, sliced
1
small  red pepper, cut into strips
1/3
cup  KRAFT Balsamic Vinaigrette Dressing, divided
1/4
cup  KRAFT Real Mayo Mayonnaise
2-1/4
cups  cavatappi pasta or other small pasta, cooked, drained and cooled
3/4
cup  small fresh basil leaves, divided
1/4
tsp.  each salt and black pepper

Make It

HEAT oven to 400°F.

TOSS squash and red peppers with 2 Tbsp. dressing; spread onto baking sheet.

BAKE 20 to 25 min. or until crisp-tender; cool.

MIX mayo and remaining dressing in large bowl. Add pasta, roasted vegetables, 1/2 cup basil and seasonings; mix lightly. Top with remaining basil.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Zesty Italian Dressing.
Substitute
Substitute zucchini for the yellow squash.
Make Ahead
Salad can be made ahead of time. Refrigerate until ready to serve.
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