Creamy Roasted Vegetable Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish. Ingredients:
3 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 teaspoon dijon mustard |
1 teaspoon garlic powder |
salt and pepper to taste |
1/2 cup chopped green bell pepper |
1/2 cup diced yellow bell pepper |
1/2 cup chopped fresh mushrooms |
1/2 cup chopped white onion |
1 (8 ounce) package dry penne pasta |
2 tablespoons light mayonnaise |
2 tablespoons grated parmesan cheese |
Directions:
1. Preheat the oven broiler.
2. In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
3. Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
4. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
5. In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
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