Best Roasted Root Vegetable Pasta Salad Recipes

ROASTED ROOT VEGETABLE PASTA SALAD

Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

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

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.

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