This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
Posted: May 15, 2012
| Cooks I Like
Posted: Jun. 20, 2007
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
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