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Penne Pasta and Roasted Vegetable Salad

  • 4servings

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Source: recipes.howstuffworks.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 carrots (about 2/3 pound), cut diagonally into 1/4-inch pieces

  2. 1/3 cup olive oil, divided

  3. 1 teaspoon sugar

  4. 3 cups small cauliflower florets

  5. 8 ounces penne pasta

  6. 2 tablespoons white wine vinegar

  7. 1/2 teaspoon curry powder

  8. 1/4 teaspoon salt

  9. 1/8 teaspoon ground red pepper

  10. 1/4 cup chopped fresh chives

  11. 3 tablespoons slivered almonds, toasted

  12. 4 ounces goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F. Place carrots in large bowl. Add 2 teaspoons oil and sugar; toss until carrots are coated with oil. Spread in single layer on nonstick baking sheet. Toss cauliflower with 2 teaspoons oil in same bowl; spread cauliflower in single layer on second nonstick baking sheet. Bake 20 minutes or just until vegetables are tender and beginning to brown, rotating baking sheets after 10 minutes . Place vegetables in large bowl.

  2. Meanwhile, cook penne according to package directions. Drain and add to vegetables in bowl.

  3. Combine remaining 1/4 cup oil, vinegar, curry powder, salt and red pepper in small bowl. Pour over penne mixture. Add chives and almonds; toss gently. Let cool to room temperature. Sprinkle with cheese.

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