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PREHEAT oven to 450°F. Mix carrots, onions, parsnips, garlic and 3 Tbsp. of the oil in large bowl; spread into 15x10x1-inch baking pan. Bake 35 to 40 min. or until golden brown, stirring occasionally.
MEANWHILE, beat mustard, vinegar, remaining oil, the parsley and chives with wire whisk until well blended.
PLACE pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Season with salt and pepper. Serve warm.