Roasted root vegetable pasta salad

Indulge in the savory delight of freshly roasted root vegetables tossed with al dente pasta, creating a harmonious and flavorful culinary experience.

Ingredients:

• 2 tablespoons canola oil
• 1 tablespoon cider vinegar
• 1 tablespoon spicy brown mustard
• Salt and freshly ground black pepper
• 230g penne pasta, cooked and cooled
• 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
• 1 tablespoon chopped fresh parsley leaves
• 1 medium onion, sliced

Instructions:

1. Combine the oil, vinegar, mustard, and salt and pepper in a small bowl.
2. Place the cooked pasta and the remaining roasted vegetables in a large bowl. Mix in the parsley and thinly sliced red onion. Drizzle with the dressing and chill to enhance the flavors, around 60 minutes.

Summary:

• Calories: 1315 kcal
• Fat: 33 g
• Protein: 39 g
• Carbs: 213 g
• Potassium: 1229 mg
• Magnesium: 199 mg