Thanksgiving for 10: New Pasta Salad

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

• Ready In: 30 mins
• Serves: 10

Ingredients

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

Directions

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.