Comida Kraft
Recipe Box

Roasted Root Vegetable and Pasta Salad

(6) 6 Reviews
Prep Time
Total Time

15 servings, 1/2 cup each

Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.

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What You Need

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Make It

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  • 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.


Prepare using GREY POUPON Country Dijon Mustard.


  • 15 servings, 1/2 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Fat

Nutrition Bonus

Here's a tasty way to eat your vegetables. The carrots provide an excellent source of vitamin A!

Nutritional Information

Serving Size 15 servings, 1/2 cup each
Calories 130
% Daily Value
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 150mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 4g
Protein 3g
Vitamin A 50 %DV
Vitamin C 4 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jevori |

    it was to sweet & was lacking something to compliment it.

  • Carol9420 |

    This was very tasty. Both my husband and I liked it a lot. Has a bit of a tang. Would make it again. Looks very appetizing.

  • fpd1500 |

    We used spaghetti squash instead of pasta. Delicious!!!

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