Loading Video...

Roasted Root Vegetable Pasta Salad

Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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

Directions

  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.
Umami-Roasted Vegetables
PREMIUM
19m Easy 100%
CLASS
Mixed Vegetable Pasta
PREMIUM
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
CLASS
Spice-Roasted Veggies
PREMIUM
James Briscione

Spice-Roasted Veggies

23m Easy 98%
CLASS
Herb-Roasted Chicken with Root Vegetables
PREMIUM
33m Easy 98%
CLASS