Roasted Vegetable Pasta Salad
This Roasted Vegetable Pasta Salad with Maple Mustard Dressing is a simple, healthy vegetarian recipe. Serve it as an easy dinner side dish and pack the leftovers for lunch!
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 minutes
- Yield: serves 4-6 1x
Ingredients
- 4 cups Giovanni Rana Spinach & Cheese Tortelloni
- 1.5 cups sweet potatoes, diced
- 2 cups green beans, chopped
- 1 cup apple, diced
- 3/4 cup roasted red peppers, chopped
- 1/4 cup dijon mustard
- 3 Tbsp olive oil
- 2–3 Tbs maple syrup, to taste
Instructions
On a large baking sheet, spread out sweet potatoes, green beans and apples. Drizzle with oil and stir to coat.
Roast at 400 degrees F for 15 minutes, stirring once.
Cook pasta according to package directions, drain and set aside
Prepare dressing by combining mustard, oil and 2 Tbsp maple syrup in a small bowl and stirring well. Taste and add more maple syrup if desired.
Combine cooked pasta and roasted vegetables in a large bowl. Add half the dressing and mix well to coat.
Serve with remaining dressing so people can add more if desired.
This can be served warm, room temperature or cold.
Notes
Chop the sweet potatoes fairly small so they cook quickly.
You can roast your own red pepper but you’ll need to roast it separately for a longer amount of time.
You may want to drizzle a little oil on the cooked pasta and stir to keep it from sticking together.
Find it online: https://www.theleangreenbean.com/roasted-vegetable-pasta-salad/
