ROASTED ROOT VEGETABLE AND PASTA SALAD

Roasted Root Vegetable and Pasta Salad image

Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.

Provided by My Food and Family

Categories Home

Time 50m

Yield 15 servings, 1/2 cup each

Number Of Ingredients 11

Ingredients

4 large carrots, peeled, cut into 1-inch pieces
1 large onion, finely chopped
2 parsnips, peeled, cut into 1-inch chunks
3 cloves garlic, minced
1/3 cup olive oil, divided
1/4 cup GREY POUPON Dijon Mustard
1/4 cup white balsamic vinegar
3 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh chives
1/8 tsp. pepper
2-2/3 cups penne pasta, cooked, drained

Steps:

Heat oven to 450°F.
Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g