Roasted Root Vegetable and Pasta Salad

Ingredients

• 4 large carrots peeled cut into 1-inch pieces
• 2.7 cups penne pasta cooked drained
• 0.3 cup grey poupon dijon mustard 
• 2 Tbsp chives fresh chopped
• 3 Tbsp parsley fresh chopped
• 3 cloves garlic minced
• 0.3 cup olive oil divided
• 1 large onion finely chopped
• 2  parsnips peeled cut into 1-inch chunks
• 0.1 tsp pepper 
• 0.3 cup balsamic vinegar white

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Heat oven to 450F.
2. Mix carrots, onions, parsnips, garlic and 3 Tbsp. oil in large bowl; spread into rimmed baking pan.
3. Bake 35 to 40 min. or until golden brown, stirring occasionally.
4. Meanwhile, whisk mustard, vinegar, remaining oil, parsley, chives and pepper until blended.
5. Place pasta in large bowl.
6. Add vegetable mixture; mix lightly.
7. Add mustard mixture; toss to coat.
8. Serve warm.