Roasted Vegetable Pasta Salad

• 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 400F.
2. Toss squash and red peppers with 2 Tbsp.
3. dressing; spread onto rimmed baking sheet.
4. Bake 20 to 25 min.
5. or until crisp-tender; cool.
6. Meanwhile, cook pasta as directed on package, omitting salt.
7. Drain; set aside until ready to use.
8. Mix mayo and remaining dressing in large bowl until blended.
9. Add pasta, roasted vegetables, 1/2 cup basil and black pepper; mix lightly.
10. Garnish with remaining basil.

yellow squash, red pepper, dressing, cavatappi, mayonnaise, fresh basil, black pepper

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-pasta-salad-94478.aspx (may not work)