Creamy Roasted Vegetable Pasta Salad

1. 1

   Preheat the oven broiler.

2. 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. 3

   Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.

4. 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. 5

   In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.