How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pasta Salad With Roasted Vegetables?

You need 7 ingredients. The key ingredients include: 16 ounces fusilli pasta cooked, drained and cooled, 6 cups assorted fresh vegetables zucchini, red and yellow peppers and/or red onion, sliced, 3/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil, 2 tablespoons balsamic vinegar, and more.

Is Pasta Salad With Roasted Vegetables suitable as pasta & noodles?

Yes, Pasta Salad With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Pasta Salad With Roasted Vegetables?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pasta Salad With Roasted Vegetables Recipe

Name: Pasta Salad With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces fusilli pasta cooked, drained and cooled; 6 cups assorted fresh vegetables zucchini, red and yellow peppers and/or red onion, sliced; 3/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil; 2 tablespoons balsamic vinegar; 1/3 cup kalamata olives sliced; 1 cup loosely packed fresh basil leaves chopped; 1/2 teaspoon ground black pepper

Fresh, crisp and full of flavor — this Pasta Salad With Roasted Vegetables is a must-try. Made with pasta, fresh vegetables zucchini, Mayonnaise Dressin…

This Pasta Salad With Roasted Vegetables relies on simple, everyday ingredients such as balsamic vinegar, kalamata olives sliced and ground black pepper. It comes together quickly and makes 4 servings, at about 885 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

16 ounces fusilli pasta cooked, drained and cooled
6 cups assorted fresh vegetables zucchini, red and yellow peppers and/or red onion, sliced
3/4 cup Hellmann's or Best Foods Mayonnaise Dressing with Extra Virgin Olive Oil
2 tablespoons balsamic vinegar
1/3 cup kalamata olives sliced
1 cup loosely packed fresh basil leaves chopped
1/2 teaspoon ground black pepper

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Quick Info

Servings
4 servings
Calories
885 kcal
Category
Pasta & Noodles

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