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Roasted Root Vegetable Pasta Salad

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons canola oil

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


  1. In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
  2. 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.