Roasted Vegetable Pasta Salad

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.

Preparation time

  • Prep Time 20min.
  • Total Time 1hr. 0min.
  • Servings 6 servings, 3/4 cup each


  • 1 yellow squash, quartered, sliced
  • 1 small red pepper, cut into strips
  • 1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
  • 2-1/4 cups cavatappi, uncooked
  • 1/4 cup KRAFT Real Mayo Mayonnaise
  • 3/4 cup small fresh basil leaves, divided
  • 1/4 tsp. black pepper


  1. Heat oven to 400°F.
  2. Toss squash and red peppers with 2 Tbsp. dressing, spread onto rimmed baking sheet.
  3. 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.
  4. 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.