All You Need
- 1/2 cup (125 mL) each 1 in (2 cm) diced red onion, red and green bell peppers and zucchini
- 6 medium mushrooms, quartered
- 5 tbsp (75 mL) olive oil, divided
- 3 tbsp (45 mL) Club House Parmesan & Herbs Signature Blend, divided
- 3 cups (750 mL) cooked fusilli pasta
- 3 tbsp (45 mL) red wine vinegar
In bowl, combine vegetables, 1 tbsp (15 mL) olive oil and 2 tbsp (30 mL) seasoning.
Place on baking sheet. Roast in 450°F (230°C) oven 7 minutes.
Remove from oven and let cool.
In large bowl, toss pasta, prepared vegetables, vinegar and remaining olive oil. Refrigerate for 1 hour.