"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roasted Vegetable Pasta Salad Recipe

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This recipe for Roasted Vegetable Pasta Salad, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stark
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 zucchini,
2 red onion,
4 cups fresh corn,
2 lbs. fusilli pasta,
1 cup chopped tomato,
1 cup chopped flat leaf parsley
5 Tablespoons olive oil

Directions:
Directions:
Dice the 4 zucchini and 2 red onions, toss them with 3 Tablespoons olive oil and roast at 450 for 10 minutes. Add 4 cups corn (mixed with 1 Tablespoon olive oil); roast 10 minutes more. Toss with 2 lbs. cooked fusilli, tomatoes,parsley, salt and pepper.

 

 

 

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