Recipe courtesy of Sandra Lee
Total:
1 hr 20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.

Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Pasta Salad with Lemon-Pesto Dressing

Recipe courtesy of Rachael Ray

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking