5.0 – 1 reviews • Easy Side Dish Recipes
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Prep: |
10 min |
| Inactive: |
1 hr |
| Cook: |
10 min |
| Yield: |
4 servings |
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon cider vinegar
- 1 tablespoon spicy brown mustard
- Salt and freshly ground black pepper
- 8 ounces penne pasta, cooked and cooled
- 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
- 1 tablespoon chopped fresh parsley leaves
- 1 medium onion, sliced
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
329 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
53 g |
| Dietary Fiber |
5 g |
| Sugar |
3 g |
| Protein |
10 g |
| Cholesterol |
0 mg |
| Sodium |
365 mg |
