Roasted Root Vegetable Pasta Salad

Name: Roasted Root Vegetable Pasta Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
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

Getting reviews...

Level: Easy
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

Ingredients

Deselect All

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

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.