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    You are in: Home / Recipes / Thanksgiving for 10: New Pasta Salad Recipe
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    Thanksgiving for 10: New Pasta Salad

    Thanksgiving for 10: New Pasta Salad. Photo by Lalaloula

    1/1 Photo of Thanksgiving for 10: New Pasta Salad

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Chef #22782's Note:

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

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    Units: US | Metric

    • 1 bulb of garlic, minced
    • 118.29 ml balsamic vinegar
    • 14.79 ml olive oil
    • vegetables, chopped as you like
    • 907.18 g pasta, cooked al dente in salt water (I prefer penne)


    1. 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. 2
      Cover with olive oil and vinegar, 1 part to 4.
    3. 3
      Add salt and pepper if you like.
    4. 4
      Bake for twenty minutes at 400°F.
    5. 5
      Remove from oven and toss with pasta.
    6. 6
      Add pine nuts, cheese, etc.

    Ratings & Reviews:

    • on October 14, 2009


      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).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thanksgiving for 10: New Pasta Salad

    Serving Size: 1 (108 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 365.9
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 8.9 mg
    Total Carbohydrate 71.2 g
    Dietary Fiber 2.9 g
    Sugars 4.3 g
    Protein 12.1 g

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