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Creamy Roasted Vegetable Pasta Salad Recipe

Recipe by: Dusty

"A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat the oven broiler.
  • 2In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
  • 3Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
  • 4Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
  • 5In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.
Ingredients
  • 4 servings
  • 347 cals
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1/2 cup chopped green bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup chopped white onion
  • 1 (8 ounce) package dry penne pasta
  • 2 tablespoons light mayonnaise
  • 2 tablespoons grated Parmesan cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    347
    17%
  • Fat:
    12.3
    19%
  • Carbs:
    48.9
    16%
  • Protein:
    10.1
    20%
  • Cholesterol:
    2
    < 1%

Based on a 2,000 calorie diet

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