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Roasted Veggie Pasta Salad
From Statesboro Market2Go
<p>Great way to use some fall vegetables!</p>Source: Rachel (Entered by Rachel Binkley)
Serves: 4
Vegan!
Ingredients
1 potato
sweet potato
1/2 squash
butternut squash
1/2 onion
red onion
cooking spray
8 ounces
pasta
1/2 cup
pecans
1/2 cup
dried cranberries
1 cup
apple cider
2 tbsp
apple cider vinegar
1 tbsp
dijon mustard
1 tbsp
maple syrup
2 tbsp
olive oil
Step by Step Instructions
- Preheat oven to 400 degrees, line baking sheet with aluminum foil, and coat with cooking spray
- Cut butternut squash and sweet potatoes into 1/2 inch cubes
- Cut red onions into thin slices
- Roast vegetables for 20 minutes, flipping halfway through
- Allow vegetables to cool and cook pasta according to package directions
- Drain pasta and transfer to mixing bowl to cool
- In a separate bowl, whisk together all dressing ingredients
- Add cooled roasted vegetables and prepared dressing to mixing bowl with pasta
- Stir to combine and store in an airtight container in a fridge or cooler