How to Make Creamy Roasted Vegetable Pasta Salad - A Step-by-Step Guide

This Creamy Roasted Vegetable Pasta Salad is a perfect dish for those warm summer days when you want something light and refreshing but still satisfying. It's a combination of tender roasted vegetables, al dente pasta, and a creamy dressing that brings it all together. Whether you're serving it as a side dish at a BBQ or enjoying it as a main course for a quick weeknight dinner, this pasta salad is sure to be a hit.

The key to this recipe is the roasted vegetables. Roasting the vegetables...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Servings: 4
  • Yield: 4 servings

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

    347 cal.

    • Total Fat: 12g
    • Saturated Fat: 2g
    • Cholesterol: 2mg
    • Sodium: 74mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 4g
    • Total Sugars: 3g
    • Protein: 10g
    • Vitamin C: 51mg
    • Calcium: 47mg
    • Iron: 2mg
    • Potassium: 220mg