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Creamy Roasted Vegetable Pasta Salad

Rated as 3.67 out of 5 Stars
0

"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

30 m servings 347
Original recipe yields 4 servings

Directions

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  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.

Nutrition Facts


Per Serving: 347 calories; 12.3 48.9 10.1 2 74 Full nutrition

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Reviews

Read all reviews 8
  1. 9 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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 c...

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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 c...

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

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 use...

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

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

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 mell...

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 ha...

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.