Description
A recipe for Warm Pasta Salad With Roasted Vegetables and Red Wine Vinegar-Garlic Dressing

Ingredients

• 3 large carrots, peeled, halved and quartered
  
• 1 sweet onion, cut into wedges
  
• 3 zucchini, halved and quartered
  
• 1 red pepper, seeded and cut into chunks
  
• 8 ounces mushrooms, quartered
  
• 2 teaspoons olive oil
  
• Freshly ground black pepper
  
• 8 ounces fettuccine pasta
  
• 3 tablespoons shredded Parmesan cheese
  
• 2 teaspoons chopped fresh oregano
  
• Dressing:
  
• 1/3 cup extra virgin olive oil
  
• 2 tablespoons red wine vinegar
  
• 2 teaspoons Dijon mustard
  
• 3 teaspoons honey
  
• 1 head garlic, roasted and cloves mashed
  
• Salt and freshly ground pepper to taste

Preparation
Combine dressing ingredients in bowl with wire whisk. Set aside.

Preheat oven to 400°F. Gently toss vegetables, olive oil and black pepper in large bowl. Spread vegetables in single layer on large baking sheet. Roast vegetables 20 to 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; keep warm. Add roasted vegetables to pasta and toss with dressing. Top with Parmesan cheese and oregano. Serve immediately.

White wine vinegar may be substituted for red wine vinegar. Replace oregano with 3 to 4 leaves of fresh basil, slivered. This recipe can also be served cold.

Nutrition
no information available

Serves
Serves 4

Variations
no information available