Creamy Roasted Vegetable Pasta Salad
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
41
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
3 tbsps
Olive Oil2 tbsps
Red Wine Vinegar1 tsp
Dijon Mustard1 tsp
Garlic Powder1
Salt1 cup
Mushroom (chopped fresh)1 cup
White Onion (chopped)2 tbsps
Light Mayonnaise2 tbsps
Grated Parmesan CheeseDirections:
1
Preheat the oven broiler
2
In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper
3
Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet
4
Pour the oil and vinegar mixture over the vegetables
5
Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched
6
Remove from heat, and cool
7
Bring a large pot of lightly salted water to a boil
8
Add penne pasta, cook for 8 to 10 minutes, until al dente
9
Drain, and rinse with cold water to cool
10
In a large bowl, toss the vegetables, pasta, and mayonnaise
11
Top with Parmesan cheese to serve