Pasta Salad with Roasted Vegetables

Ingredients

• 2 tablespoons balsamic vinegar 
• 16 oz fusilli pasta cooled cooked drained
• 1 cup basil leaves fresh loosely packed chopped
• 0.5 teaspoon ground pepper black
• 0.3 cup kalamata pitted ripe sliced
• 1 cup mayonnaise dressing with olive oil best foods®
• 6 cups vegetables fresh red yellow assorted sliced (zucchini, and peppers and/or onion)

Equipment

• bowl
• oven
• grill
• aluminum foil
• grill pan

Directions

1. Blend 1/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Olive Oil, vinegar and ground black pepper in medium bowl. Stir in vegetables. Arrange vegetable mixture in grill pan or on foil on grill. Grill vegetables, stirring once, 20 minutes or until vegetables are crisp-tender. Cool.
2. Combine vegetables with remaining ingredients in large bowl.
3. Serve immediately or cover and refrigerate until ready to serve.
4. Add cut up cooked chicken or flaked drained tuna for a simple main dish idea.
5. Vegetables may also be roasted in the oven,
6. Cost per recipe*: $
7. Cost per serving*: $
8. *Based on average retail prices at national supermarkets