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Thanksgiving for 10: New Pasta Salad

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“A great way to make a beautiful pasta salad that eliminates the need for mayo and store bought sauce.”
READY IN:
30mins
SERVES:
10
UNITS:
Metric

Ingredients Nutrition

  • 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)

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.

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