Winter Vegetable Pasta Salad

Author: Canadian Living

Cook everything together in one pot for this easy warm salad.

  • Portion size 4 servings

Ingredients

  • 3/4 lbs butternut squashes
  • 1 1/2 cup julienned rutabaga
  • 1 1/2 cup julienned carrots
  • 6 oz pasta bows
  • 5 green onions chopped
  • 1/4 cup chopped fresh parsley
  • salt and pepper
Vinaigrette:
  • 1/4 cup apple juice
  • 3 tablespoons canola oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Method

Vinaigrette: In small bowl, whisk together juice, oil, vinegar, mustard and salt and pepper. Set aside.

Cut squash into 1- x 1/2-inch (2.5 x 1 cm) pieces; set aside.

In large saucepan of boiling water, cook rutabaga and pasta for 5 minutes. Add squash and cook for 6 to 7 minutes or just until vegetables are tender and pasta is tender but firm.

Drain; toss with vinaigrette, onions and parsley. Season with salt and pepper to taste.

Nutritional facts <b>Per serving:</b> about

  • Protein 7 g
  • Calories 305.0
  • Total fat 11 g
  • Total carbohydrate 46 g
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Winter Vegetable Pasta Salad

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