Creamy Roasted Vegetable Pasta Salad recipe
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Ingredients
- 3 tablespoons olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon garlic powder salt and pepper to taste ½ cup chopped green bell pepper ½ cup diced yellow bell pepper ½ cup chopped fresh mushrooms ½ cup chopped white onion 1 (8 ounce) package dry penne pasta 2 tablespoons light mayonnaise 2 tablespoons grated Parmesan cheese
Nutrition Info
- 346.6 caloriescarbohydrate: 48.9 gcholesterol: 2.2 mgfat: 12.3 gfiber: 3.5 gprotein: 10.1 gsaturatedFat: 2.1 gservingSize: -sodium: 73.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Creamy Roasted Vegetable Pasta Salad
Directions
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Preheat the oven broiler.
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.
Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
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.
In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.