Pasta Salad with Roasted Vegetables
Preparation Time: 20 minutes
Cook Time: 25 minutes
An economical way to serve 8 with a zesty pasta salad.
1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
2 Tbs balsamic vinegar
1/2 tsp ground black pepper
6 cups assorted fresh vegetables (zucchini, red and yellow peppers and/or red onion), sliced
1 (16 oz.) box fusilli pasta, cooked, drained and cooled
1/3 cup sliced kalamata or pitted ripe olives
1 cup loosely packed fresh basil leaves, chopped
1. 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.
2. Combine vegetables with remaining ingredients in large bowl. Serve immediately or cover and refrigerate until ready to serve.
TIP: Add cut up cooked chicken or flaked drained tuna for a simple main dish idea. Vegetables may also be roasted in the oven.