Thanksgiving for 10: New Pasta Salad

READY IN: 30mins
Recipe by Eric M.

A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce.

Top Review by Lalaloula

I really liked this flexible pasta salad! It was very refreshing and a nice change from creamy dressings. My choice of veggies were golden nugget pumpkin and zucchini. I luved the way this recipe uses oven-roasted veggies for the salad. It adds a really nice flavour! I found the garlic was a nice addition, especially roasted. In addition to what you suggested as core elements of the salad, I used fresh parsley, feta and freshly ground pepper. Mmmm, yummy! :) THANKS SO MUCH for sharing this with us, Chef! Ill surely make it again. Made and reviewed for Everyday Is A Holiday Tag Game Octobre 09 (special tag).

Ingredients Nutrition

  • 1 bulb of garlic, minced
  • 12 cup balsamic vinegar
  • 1 tablespoon olive oil
  • vegetables, chopped as you like
  • 2 lbs pasta, cooked al dente in salt water (I prefer penne)


  1. Put vegetables (the more colors the better--I like using zucchini, red peppers, onions, and eggplant) on a baking sheet; sprinkle minced garlic on top.
  2. Cover with olive oil and vinegar, 1 part to 4.
  3. Add salt and pepper if you like.
  4. Bake for twenty minutes at 400°F.
  5. Remove from oven and toss with pasta.
  6. Add pine nuts, cheese, etc.

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