Roasted Root Vegetable Pasta Salad

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon cider vinegar
  • 1 tablespoon spicy brown mustard
  • Salt and freshly ground black pepper
  • 8 ounces penne pasta, cooked and cooled
  • 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
  • 1 tablespoon chopped fresh parsley leaves
  • 1 medium onion, sliced
Directions

2 tablespoons canola oil

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.


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