8 ounces fusilli pasta
1 medium zucchini, quartered and sliced (about 1 cup)
1 medium yellow squash, quartered and sliced (about 1 cup)
1 small red onion, thinly sliced (about 1/2 cup)
1 cup cherry tomatoes, halved
1/2 cup Bertolli® Traditional Basil Pesto
1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 teaspoon ground black pepper
Cook fusilli according to package directions; drain and rinse with cold water until completely cool.
In large bowl, toss fusilli, zucchini, squash, onion and tomatoes. Blend Pesto, Mayonnaise and pepper; stir into pasta mixture until evenly coated. Cover and refrigerate at least 1 hour.