Ingredients

• 2 tablespoons canola oil
• 1 tablespoon cider vinegar
• 1 tablespoon spicy brown mustard
• Salt and freshly ground black pepper
• 8 ounces penne pasta, cooked and cooled
• 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
• 1 tablespoon chopped fresh parsley leaves
• 1 medium onion, sliced

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Instructions

1. Watch how to make this recipe.
2. In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
3. Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.