Recipe courtesy of Sandra Lee
Save Recipe Print
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Garlic-Roasted Chicken and Root Vegetables

Recipe courtesy of Giada De Laurentiis

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Minestrone Soup with Pasta, Beans and Vegetables

Recipe courtesy of Robin Miller

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword