Salad Recipe + Creamy Roasted Vegetable Pasta Salad

A highly flavourful, tangy pasta salad that is incredibly simple, yet decidedly elegant. Perfect for a summer lunch or as an elegant side dish.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• salt and pepper to taste
• ½ cup chopped green bell pepper
• ½ cup diced yellow bell pepper
• ½ cup chopped fresh mushrooms
• ½ cup chopped white onion
• 1 (8 ounce) package dry penne pasta
• 2 tablespoons light mayonnaise
• 2 tablespoons grated Parmesan cheese

Cooking Directions

1. Preheat the oven broiler.
2. In 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.
3. Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
4. Bring 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.
5. In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

Nutrition Facts

• calories346.6
• carbohydrateContent48.9 g
• cholesterolContent2.2 mg
• fatContent12.3 g
• fiberContent3.5 g
• proteinContent10.1 g
• saturatedFatContent2.1 g
• sodiumContent73.6 mg
• sugarContent2.9 g