Roasted Fall Vegetable Pasta Salad

This pasta salad is a light side dish that highlights the sweet and savory flavors of fall vegetables. The salad is a great accompaniment to any grilled meat and can also serve as vegetarian entrée, if desired.

Ingredients

Procedure

1. Preheat oven to 400º F.

For the Salad:

1. Toss the squash, pearl onions, whole corn, mushrooms, and apples in a large roasting pan and roast until cooked through, 8 to 10 minutes. Then turn oven up to 475º F for 5 minutes to lightly brown the vegetables.
2. Cool completely. Cut the kernels from the ear of the corn.

For the dressing:

1. Combine the apple cider, mustard, maple syrup, vinegar, and seasoning. Slowly add the oil while whisking constantly.
2. Toss the roasted vegetables and pasta in a large bowl to combine. Add the dressing and toss to coat. Serve immediately.