Warm Pasta Salad
Warm Pasta Salad
Ingredients
Pasta Salad
- 3 Large Carrots Peeled, Cut in Half and Quartered
- 1 Sweet Onion Cut into Wedges
- 3 Zucchini Halved and Quartered
- 1 Red Pepper Seeded and Cut in Chunks
- 8 Oz Mushrooms Quartered
- 2 Tsp Olive Oil
- Black Pepper Freshly Grounded
- 8 Oz Wide Fettuccini Pasta
- 3 Tbsp Parmesan Cheese
Red Wine Vinegar and Garlic Dressing
- 1/3 Cup Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 2 Tsp Dijon Mustard
- 3 Tsp Honey
- 1 Head of Garlic Roasted and Mashed
- 2 Tsp Oregano Fresh
- Salt To Taste
- Freshly Ground Pepper To Taste
Instructions
- Combine dressing ingredients (except oregano) in bowl with wire whisk and set aside.
- Preheat oven to 400 degrees. Add roasted vegetables to pasta and toss with dressing. Add parmesan cheese and oregano. Serve immediately.
- Combine vegetables, olive oil and black pepper in large bowl.
- Spread vegetable in single layer on large baking sheet. Roast vegetables 20-30 minutes until beginning to brown, turning once.
- While vegetables are roasting, cook pasta in large pot of lightly salted water. Drain pasta and transfer to serving bowl; keeping warm.
- Add roasted vegetables to pasta and toss with dressing.
- Add parmesan cheese and oregano. Serve immediately.
Notes
White wine vinegar may be substituted for red wine vinegar. Replace oregano with 3-4 leaves, fresh basil, slivered. This recipe can also be served cold.