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Salads & sides

Roasted Vegetable Pasta Salad

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
2-1/4
cups  cavatappi, uncooked
1/4
cup  KRAFT Real Mayo Mayonnaise
3/4
cup  small fresh basil leaves, divided
1/4
tsp.  black pepper

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Zesty Italian Dressing.
Substitute
Substitute zucchini for the yellow squash.
Make Ahead
This flavorful salad can be prepared ahead of time. Refrigerate up to 2 days before serving.
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