Roasted Vegetable Pasta Salad

60 6
Recipe By
5
(1) 1 Review
Prep Time
20
min.
Total Time
1
hr.
Servings

6

We’re always coming up with new pasta salad recipes for you to try, including this Roasted Vegetable Pasta Salad. Made with oven-roasted squash and peppers and a creamy balsamic dressing, this pasta salad is perfect for potlucks, picnics and parties with friends.

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What You Need

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Make It

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  • 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.

Substitute

Prepare as directed, using Kraft Zesty Italian Dressing.

Substitute

Prepare as directed, substituting zucchini for the yellow squash.

Servings

  • 6

Nutritional Information

Serving Size 6
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 13g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 280mg
Carbohydrate 21g
Dietary fibre 2g
Sugars 2g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 60 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • heavensent_2 |

    Loved the squash in a pasta dish!

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