Winter Vegetable Pasta Salad

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	305305 cal
pro	7 g7g pro
total fat	11 g11g total fat
carb	46 g46g carb

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

Ingredients

3/4 lb butternut squashes 3/4 3/4lb lbbutternut squashbutternut squashes
1-1/2 cups julienned rutabaga 1-1/2 1-1/2cups cupsjulienned rutabaga or carrots
6 oz pasta bows 6 6oz ozpasta bows
5 green onions , chopped5 5green oniongreen onions, chopped
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
Salt and pepper Salt and pepper
Vinaigrette:
1/4 cup apple juice 1/4 1/4cup cupapple juiceapple juice
3 tbsp canola oil 3 3tbsp tbspcanola oil
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1 tbsp Dijon mustard 1 1tbsp tbspDijon mustard
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

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.

Keywords : Salad; Vegetarian; Winter; Carrots; Squash; One-Pot; Pasta; Green onions; Parsley; Rutabagas;

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