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