Parmesan-Roasted-Vegetable-Pasta-Salad
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Parmesan Roasted Vegetable Pasta Salad

Delicious and easy, the perfect accompaniment to a summer BBQ or potluck.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Makes: 6 servings
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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

Instructions

  1. In bowl, combine vegetables, 1 tbsp (15 mL) olive oil and 2 tbsp (30 mL) seasoning.

  2. Place on baking sheet. Roast in 450°F (230°C) oven 7 minutes.

  3. Remove from oven and let cool.

  4. In large bowl, toss pasta, prepared vegetables, vinegar and remaining olive oil. Refrigerate for 1 hour.

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