ROASTED ROOT VEGETABLE PASTA SALAD

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Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

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

Steps:

  • 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.

*** Explore more Roasted Root Vegetable Pasta Salad Recipes »

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