Pasta salad with roasted vegetables
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This simple recipe for fusilli with roasted vegetables is healthy, hearty and delectable. Have it cold outside on hot summer nights, or hot inside on cold winter ones.
Ingredients
- 225 g fusilli pasta
- 2 teaspoon Hellmann's Real Mayonnaise
- 2 courgettes
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 50 g green olives
- 15 g basil
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
Nutritional information
Amount per serving
Energy (kcal)
336kcal
Energy (kJ)
1405kJ
Protein (g)
9.5g
Carbohydrate incl. fibre (g)
52.5g
Carbohydrate excl. fibre (g)
48.1g
Sugar (g)
7.2g
Fibre (g)
4.4g
Fat (g)
10.0g
Saturated fat (g)
1.4g
Unsaturated fat (g)
7.8g
Monounsaturated fat (g)
6.5g
Polyunsaturated fat (g)
1.3g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
210mg
Salt (g)
0.52g
Vitamin A (IU)
1187IU
Vitamin C (mg)
105.8mg
Calcium (mg)
50mg
Iron (mg)
1.61mg
Potassium (mg)
542mg
Method
- 1 Preheat the oven to 200° C, 180°C fan, Gas mark 6.
- 2 Cut the courgettes, peppers, onion, and olives into chunks, and place them in a roasting tray and toss with 1 tablespoon of olive oil.
- 3 Roast, stirring once, for 25 minutes or until vegetables are cooked.
- 4 Cook the pasta according to pack instructions (for fusilli, eleven to twelve minutes usually does the job) then drain in a colander as your vegetables finish in the oven
- 5 Combine the cooked vegetables with the mayonnaise, fresh basil, balsamic vinegar and fusilli in a large dish for a wonderfully creamy dressing.
- 6 Serve immediately, or cover and refrigerate until you take it with you to go and walk the dog, or play frisbee in the park.
Use wholewheat pasta instead of regular pasta