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Roasted Root Vegetable and Pasta Salad
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Roasted Root Vegetable and Pasta Salad

50 Minutes
50 Min Prep
50 Min Cook
Healthy Living
Pasta salad elevates its game in this hearty version with roasted root vegetables and fresh herbs.
What You Need
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15 servings
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
1
Heat oven to 450°F.
2
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.
3
Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
4
Place pasta in large bowl. Add vegetable mixture; mix lightly. Add mustard mixture; toss to coat. Serve warm.
Kitchen Tips
Substitute
Prepare using GREY POUPON Country Dijon Mustard.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
Sodium 150mg
7%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 3g
6%
Vitamin A
50%
Vitamin C
4%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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