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Roasted Root Vegetable Pasta Salad (Sandra Lee) Recipe

Roasted Root Vegetable Pasta Salad (Sandra Lee) Recipe

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Roasted Root Vegetable Pasta Salad (Sandra Lee)

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Ingredients:

Serving

1 tbsp cider vinegar
1 tbsp spicy brown mustard
salt and freshly ground black pepper
8 oz penne pasta, cooked and cooled
2 to 3 cups leftover roasted root vegetable salad recipe, roughly chopped
1 tbsp chopped fresh parsley leaves
1 medium onion, sliced

Directions:

2 tablespoons canola oil
In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	147.82 Kcal (619 kJ)
Calories from fat	64.94 Kcal
		% Daily Value*
Total Fat	7.22g	11%
Sodium	271.83mg	11%
Potassium	53.31mg	1%
Total Carbs	15.61g	5%
Sugars	5.27g	21%
Dietary Fiber	5.35g	21%
Protein	3.92g	8%
Vitamin C	3.3mg	5%
Iron	0.1mg	1%
Calcium	10.1mg	1%

Amount Per 100 g
Calories	54.73 Kcal (229 kJ)
Calories from fat	24.04 Kcal
		% Daily Value*
Total Fat	2.67g	11%
Sodium	100.65mg	11%
Potassium	19.74mg	1%
Total Carbs	5.78g	5%
Sugars	1.95g	21%
Dietary Fiber	1.98g	21%
Protein	1.45g	8%
Vitamin C	1.2mg	5%
Calcium	3.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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