Second New Recipe for the Week- Roasted Vegetables Pasta Salad

Here you are another new recipe! This one I will make Saturday to go with ribs at the cabin!

1 medium yellow squash (about 8 oz.), quartered, sliced
1 small red pepper, cut into strips
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
2-1/4 cups cavatappi pasta or other small pasta, cooked, drained and cooled
3/4 cup small fresh basil leaves, divided
1/4 tsp. each: salt and black pepper

PREHEAT oven to 400°F. Toss squash and red peppers with 2 Tbsp. of the dressing. Spread onto baking sheet.
BAKE 20 to 25 min. or until crisp-tender; cool.
MIX mayo and remaining dressing in large bowl. Add pasta, roasted vegetables, 1/2 cup of the basil and the seasonings; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve. Top with the remaining basil just before serving.

Recipe is from kraft foods. Bon Appetit, Moi!