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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 347 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven broiler.

Step 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.

Step 3

Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.

Step 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.

Step 5

In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.