Pasta Salad with Roasted Vegetables Recipe | Yummly

Pasta Salad With Roasted Vegetables

BESTFOODS
7Ingredients
45Minutes
240Calories
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Ingredients

US|METRIC
  • 16 ounces 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 tablespoons balsamic vinegar
  • 1/3 cup kalamata olives (sliced)
  • 1 cup loosely packed fresh basil leaves (chopped)
  • 1/2 teaspoon ground black pepper
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    Directions

    1. Preheat oven to 400°.
    2. Combine vegetables with remaining ingredients in large bowl. Serve immediately or cover and refrigerate until ready to serve.
    3. 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.
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    NutritionView More

    240Calories
    Sodium3% DV60mg
    Fat3% DV2g
    Protein18% DV9g
    Carbs15% DV46g
    Fiber12% DV3g
    Calories240Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium60mg3%
    Potassium390mg11%
    Protein9g18%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate46g15%
    Dietary Fiber3g12%
    Sugars5g10%
    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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