Inslata di Pasta di Verdure Arrosita

(Roasted Vegetable Salad)

Authors: Rob and Dana Duxbury

Ingredients:
1 Pepper Roasted
1 Yellow Zucchini roasted
1 Green Zucchini roasted
1 Portobello mushroom
1 Package Pasta from Eating well Organically

Dressing:
1/8 Cup Canola Oil
1/8 Cup Apple Cider Vinegar
1 Green Onion, finely chopped
1 Clove Garlic, finely chopped
Local Parmesan cheese to taste
A spoonful of honey

Directions:
1. Roast the pepper whole and cut the zucchini in half and roast. When they are half done throw in the mushrooms.
2. Let the vegetables cool and then chop into chunky pieces. Put into large bowl.
3. Boil pasta, drain and add to bowl.
4. Mix all the ingredients for the dressing in a separate bowl and then add to pasta and vegetables and mix.

ChapterSalads