Roasted Root Vegetable and Pasta Salad

• 4 large carrots, peeled, cut into 1-inch pieces Target 2 lb For $3.00 thru 02/06
• 1 large onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 parsnips, peeled, cut into 1-inch chunks
• 3 cloves garlic, minced
• 1/3 cup olive oil, divided
• 1/4 cup GREY POUPON Dijon Mustard
• 1/4 cup white balsamic vinegar
• 3 Tbsp. chopped fresh parsley
• 2 Tbsp. chopped fresh chives
• 1/8 tsp. pepper
• 2-2/3 cups penne pasta, cooked, drained

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

carrots, onion, parsnips, garlic, olive oil, mustard, white balsamic vinegar, parsley, fresh chives, pepper, penne pasta

Taken from www.kraftrecipes.com/recipes/roasted-root-vegetable-pasta-salad-56639.aspx (may not work)