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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Vegetable Pasta Salad Recipe

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This recipe for Roasted Vegetable Pasta Salad is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º 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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