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Salads & sides

Roasted Root Vegetable and Pasta Salad

Roasted Root Vegetable and Pasta Salad recipe
photo by:kraft
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
time
prep:
50 min
total:
50 min
servings
total:
15 servings, 1/2 cup each
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What You Need

4
large  carrots, peeled, cut into 1-inch pieces
1
large  onion, finely chopped
2
 parsnips, peeled, cut into 1-inch chunks
3
cloves  garlic, minced
1/3
cup  olive oil, divided
1/4
cup  GREY POUPON Dijon Mustard
1/4
cup  white balsamic vinegar
3
Tbsp.  chopped fresh parsley
2
Tbsp.  chopped fresh chives
8
oz.  penne pasta, cooked, drained
1/4
tsp.  salt
1/8
tsp.  pepper

Make It

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.

Kraft Kitchens Tips

Substitute
Prepare as directed, using GREY POUPON Country Dijon Mustard.
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