
Pasta Salad with Vegetables Recipe
This versatile and easy recipe can be made with fresh or frozen vegetables and any kind of pasta. Perfect as a quick meal or a simple side dish.
Calories
340 (1 serving)
Calories from Fat
100 (1 serving)
Total Fat
11g (1 serving)
Saturated Fat
1.5g (1 serving)
Cholesterol
5mg (1 serving)
Sodium
320mg (1 serving)
Total Carbs
51g (1 serving)
Dietary Fiber
3g (1 serving)
Sugars
7g (1 serving)
Protein
9g (1 serving)
Calcium
2% (1 serving)
Iron
8% (1 serving)
Vitamin C
160% (1 serving)
Vitamin A
25% (1 serving)
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
- 2 Tbsp. balsamic vinegar
- 1/2 tsp. ground black pepper
- 6 cups sliced assorted fresh vegetables or frozen assorted vegetables*, (such as zucchini, red and yellow peppers and onion)
- 1 box (16 oz.) fusilli pasta, cooked, drained and cooled
- 1/3 cup sliced Kalamata olives
- 1 cup chopped fresh basil leaves
Directions
Print1. BLEND 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, vinegar and ground black pepper in medium bowl. Stir in vegetables. Grill on foil or roast in 425° oven on foil lined baking sheet, stirring once, 20 minutes or until vegetables are crisp-tender. Cool.
2. COMBINE vegetables with remaining ingredients and remaining 3/4 cup Mayonnaise in large bowl. Serve immediately or cover and refrigerate until ready to serve.