Cook everything together in one pot for this easy warm salad.
- Portion size 4 servings
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