3/4 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
2 tablespoons balsamic vinegar
1/2 teaspoon ground black pepper
6 cups assorted fresh vegetables (zucchini, red, green and yellow peppers, onion), sliced
1 box (16 ounces) fusilli pasta, cooked, drained and cooled
1/3 cup sliced Kalamata or pitted ripe olives
1 cup loosely packed fresh basil leaves, chopped
Blend 1/4 cup mayonnaise with vinegar and pepper in medium bowl. Stir in vegetables.
Arrange vegetable mixture in grill pan or on foil on grill. Grill, stirring once, for 20 minutes, or until vegetables are crisp-tender. Cool.
Combine vegetables with remaining ingredients in large bowl. Serve immediately, or cover and refrigerate until ready to serve. Yields 8 servings.
Editor’s Note: Vegetables may also be roasted in the oven.
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