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Ingredients
US|METRIC
8 SERVINGS
- 16 oz. fusilli pasta (cooked, drained and cooled)
- 6 cups assorted fresh vegetables (zucchini, red and yellow peppers and/or red onion, sliced)
- 3/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil
- 2 Tbsp. balsamic vinegar
- 1/3 cup Kalamata olives (sliced)
- 1 cup loosely packed fresh basil leaves (chopped)
- 1/2 tsp. ground black pepper
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Directions
- Preheat oven to 400°F.
- Blend 1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Extra Virgin Olive Oil, vinegar and ground black pepper in medium bowl. Stir in vegetables. Arrange vegetable mixture on jelly-roll pan. Roast, stirring once, 25 minutes or until vegetables are crisp-tender. Cool.
- Combine vegetables with remaining ingredients in large bowl. Serve immediately or cover and refrigerate until ready to serve.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium60mg3% |
Potassium390mg11% |
Protein9g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A10% |
Vitamin C30% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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