Thanksgiving for 10: New Pasta Salad

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 10
  • About This Recipe

    “A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce.”

    Ingredients

  • 1bulb of garlic, minced
  • 1/2 cupbalsamic vinegar
  • 1tablespoonolive oil
  • vegetables, chopped as you like
  • 2lbspasta, cooked al dente in salt water( I prefer penne)
  • Directions

  • Put vegetables (the more colors the better–I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
  • Cover with olive oil and vinegar, 1 part to 4.
  • Add salt and pepper if you like.
  • Bake for twenty minutes at 400°F.
  • Remove from oven and toss with pasta.
  • Add pine nuts, cheese, etc.
  • Reviews

  • “I really liked this flexible pasta salad! It was very refreshing and a nice change from creamy dressings. My choice of veggies were golden nugget pumpkin and zucchini. I luved the way this recipe uses oven-roasted veggies for the salad. It adds a really nice flavour! I found the garlic was a nice addition, especially roasted.In addition to what you suggested as core elements of the salad, I used fresh parsley, feta and freshly ground pepper. Mmmm, yummy! :)THANKS SO MUCH for sharing this with us, Chef! Ill surely make it again.Made and reviewed for Everyday Is A Holiday Tag Game Octobre 09 (special tag).”

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