Make a colorful Roasted Vegetable Pasta Salad tonight! Roast veggies and toss them with basil and a creamy dressing for a tasty vegetable pasta salad.
Provided by My Food and Family
Categories Pasta
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 4 g, Protein 5 g
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