Roasted Root Vegetable Pasta Salad (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 |
Directions:
1. In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
2. 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.
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