Roasted Vegetable Pasta Salad

1. 1

   Toss vegetables with half of the dressing in full sheet pan (or in half sheet pan for trial recipe).

2. 2

   Bake in 350F-convection oven 20 to 25 min.

3. 3

   or until crisp-tender, stirring after 10 min.

4. 4

   Meanwhile, cook pasta as directed on package; drain.

5. 5

   Keep warm.

6. 6

   Toss vegetables with pasta, remaining Italian dressing and the Parmesan cheese.

7. 7

   Serve warm.

8. 8

   Or cover and refrigerate several hours until chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.