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Roasted Root Vegetable and Pasta Salad




Source of Recipe


kraft






List of Ingredients



• 8 large carrots, peeled, cut into 1" pieces
  
• 2 large onions, diced
  
• 4 parsnips, peeled, cut into 1" chunks
  
• 6 cloves garlic, minced
  
• 2/3 cup olive oil, divided
  
• 1/2 cup Grey Poupon dijon mustard
  
• 1/2 cup white balsamic vinegar
  
• 1/3 cup chopped fresh parsley
  
• 1/4 cup chopped fresh chives
  
• 1 lb penne pasta, cooked, drained
  
• salt and pepper
  






Instructions



1. Mix carrots, onions, parsnips, garlic and 1/3 cup of oil in large bowl; spread in 15x10x1-inch baking pan. Bake at 450 degrees for 35 to 40 minutes or until golden brown, stirring occasionally.
   
2. Whisk mustard, vinegar, remaining oil, parsley and chives until blended.
   
3. Mix pasta and vegetable mixture in large bowl. Add mustard mixture, tossing gently to coat. Season to taste with salt and pepper. Serve warm.
   






Final Comments


Makes 12 servings