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Creamy Roasted Vegetable Pasta Salad

Creamy Roasted Vegetable Pasta Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Dusty

Dusty

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JOSMINI
19

JOSMINI

8/13/2004

I made this for a picnic we're attending tomorrow but it looks a little bland. Think I'll add some grape tomatoes and black olives for more color. Also a little more mayonnaise and parmesean cheese. We'll see how it goes over!

arich01
9

arich01

7/17/2008

This was soooo good! Great change of sides to hamburgers!

*skate*
5

*skate*

5/28/2009

I used more dijon (about a tbsp more), white wine vinegar (didn't have any red) and fresh garlic instead of powder. Also, I added a couple of diced mission figs for a touch of sweetness. I used rotini pasta instead of penne. I'm not entirely sure whether this is supposed to be served hot or cold...i served it room temp. I used probably about 4 tbsp of mayo and a 1/2 cup of Parm. This dish was okay. Nice to try but no one is clamoring for more. I can see taking it to a BBQ...but I'd probably come home with some.

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