Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
What You Need
Original recipe yields 15 servings
4 large carrot s, 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
1/8 tsp. pepper
2-2/3 cups penne pasta, cooked, drained
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
15 servings, 1/2 cup each
* 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.