Roasted Vegetable Pasta Salad

Ingredients

• 0.3 cup balsamic vinaigrette dressing divided kraft
• 0.3 tsp pepper black
• 2.3 cups pasta uncooked
• 0.8 cup basil leaves fresh divided
• 0.3 cup real mayo mayonnaise kraft
• 1 small bell pepper red cut into strips
• 1  baby squash yellow sliced quartered

Equipment

• bowl
• baking sheet
• oven

Directions

1. Heat oven to 400F.
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.
4. Drain; set aside until ready to use.
5. Mix mayo and remaining dressing in large bowl until blended.
6. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly.
7. Garnish with remaining basil.