Thanksgiving for 10: New Pasta Salad

Recipe by Chef #22782
READY IN: 30mins
SERVES: 10
UNITS: US

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)
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DIRECTIONS

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