Roasted Vegetable Pasta Salad

Roasted Vegetable Pasta Salad

Draizy Israel

First Lady

Ingredients

Roasted Vegetable Pasta Salad

12 ounces Tuscanini Penne Pasta
1 red pepper, diced
1 yellow pepper, diced
1 red onion, cut into chunks
8 ounces fresh mushrooms, quartered
1 medium zucchini, diced into 3/4-inch chunks
3 tablespoons Gefen Olive Oil
salt
pepper
1 (15-ounce) can Gefen Corn, drained

Honey-Dijon Vinaigrette

1/4 cup Gefen Olive Oil
2 tablespoons vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
salt
pepper

Directions

Step 1

Cook pasta according to package directions. Drain and cool completely.
Toss the peppers, onion, mushrooms, and zucchini with olive oil, salt, and pepper.
Roast at 425 degrees Fahrenheit for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized around the edges.
Whisk dressing ingredients together.
Combine pasta, corn, and roasted vegetables.
Toss with dressing.
Chill or serve at room temperature.