Penne Pasta and Roasted Vegetable Salad
Makes 4 (2-cup) servings
|6||carrots (about 2/3 pound), cut diagonally into 1/4-inch pieces|
|1/3||cup olive oil, divided|
|3||cups small cauliflower florets|
|8||ounces penne pasta|
|2||tablespoons white wine vinegar|
|1/2||teaspoon curry powder|
|1/8||teaspoon ground red pepper|
|1/4||cup chopped fresh chives|
|3||tablespoons slivered almonds, toasted|
|4||ounces goat cheese, crumbled|
- 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.
- Meanwhile, cook penne according to package directions. Drain and add to vegetables in bowl.
- 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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