Creamy Roasted Vegetable Pasta Salad recipe

4 servings

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon garlic powder

salt and pepper to taste

1/2 cup chopped green bell pepper

1/2 cup diced yellow bell pepper

1/2 cup chopped fresh mushrooms

1/2 cup chopped white onion

1 (8 ounce) package dry penne pasta

2 tablespoons light mayonnaise

2 tablespoons grated Parmesan cheese

Preheat the oven broiler.

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.

Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched.

Remove from heat, and cool.

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.

In a large bowl, toss the vegetables, pasta, and mayonnaise.

Top with Parmesan cheese to serve.