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Roasted Vegetable Pasta Salad

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Roasted Vegetable Pasta Salad recipe
photo by:
kraft
We love this easy recipe and when served warm this pasta salad is amazingly good.
posted by
teresalawson01
on 12/17/2011
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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