Entrée

Roasted Vegetable Pasta Salad

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prep time

20 min

total time

1 hr

makes

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kraft

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what you need

1 medium yellow squash (about 8 oz./250 g), cut into strips

1 small red pepper, cut into strips

1/3 cup Kraft Balsamic Vinaigrette Dressing, divided

1/4 cup Kraft Mayo Real Mayonnaise

2-1/4 cups corkscrew pasta or other spiral pasta, cooked, drained and cooled

3/4 cup torn fresh basil leaves, divided

1/4 tsp. each: salt and black pepper

make it

PREHEAT oven to 400°F. Toss squash and red peppers with 2 Tbsp. of the dressing. Spread onto baking sheet.

BAKE 20 to 25 min. or until vegetables are crisp-tender; cool.

MIX mayo and remaining dressing in large bowl. Add pasta, vegetables, 1/2 cup of the basil and the seasonings; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve. Top with the remaining 1/4 cup basil just before serving.