Pasta Salad with Roasted Vegetables

Name: Pasta Salad with Roasted Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 454 grams box fusilli pasta, cooked, drained and cooled; 237 milliliters loosely packed fresh basil leaves, chopped; 1 teaspoons ground black pepper; 79 milliliters sliced kalamata or pitted ripe olives; 237 milliliters Hellmanns® or Best Foods® Mayonnaise Dressing with Olive Oil; 1 liters assorted fresh vegetables (zucchini, red and yellow peppers and/or red onion), sliced

You can never have too many side dish recipes, so give Pasta Salad with Roasted Vegetables a try. This recipe serves 20. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 152 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up mayonnaise dressing, kalamata, basil leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

Blend 1/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil, vinegar and ground black pepper in medium bowl. Stir in vegetables. Arrange vegetable mixture in grill pan or on foil on grill. Grill vegetables, stirring once, 20 minutes or until vegetables are crisp-tender. Cool.

Ingredients you will need

Ground Black Pepper