Creamy Roasted Vegetable Pasta Salad Recipe - Allrecipes.com
Creamy Roasted Vegetable Pasta Salad Recipe
  • READY IN 30 mins

Creamy Roasted Vegetable Pasta Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2008

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

 
Most Helpful Critical Review
Aug 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!

 

9 Ratings

May 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.

 
Aug 01, 2006

Very simple, yet good. I made it with whole wheat pasta and threw in some colored peppers and zuccini too.

 
Oct 22, 2006

I had to add more dijon mustard for flavor, but other than that, this is a delicious recipe.

 
Oct 01, 2009

I used about another teaspoon of dijon, subbed red pepper for green pepper and doubled the mayo and parmesan. For us, this just didn't work. The onion needed to be cooked more so it would mellow, and I think it should have been a red onion. Didn't have a lot of flavor - we probably won't be having again.

 
Oct 14, 2009

I thought this was very good, although I did make a few alterations due to food allergies and what I had. I used Quinoa elbow noodles, ume plum vinegar instead of red wine vinegar, and I only had one red pepper, one onion, and 2 chopped up carrots for veggies. I am sure I will make it again.

 
Dec 09, 2012

I added capers, along with the suggestion from others to increase the mustard and use fresh garlic. They really gave it the kick it needed.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 48.9 g
  • 16%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 10.1 g
  • 20%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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