Creamy Roasted Vegetable Pasta Salad

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1/2 cup chopped green bell pepper
• 1/2 cup diced yellow bell pepper
• 1/2 cup chopped fresh mushrooms
• 1/2 cup chopped white onion
• 1 (8 ounce) package dry penne pasta
• 2 tablespoons light mayonnaise
• 2 tablespoons grated Parmesan cheese

1. Preheat the oven broiler.
2. In a bowl, mix the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and pepper. Spread the green bell pepper, yellow bell pepper, mushrooms, and onion on a baking sheet. Pour the oil and vinegar mixture over the vegetables.
3. Broil the vegetables 5 minutes, stirring occasionally, until lightly scorched. Remove from heat, and cool.
4. Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water to cool.
5. In a large bowl, toss the vegetables, pasta, and mayonnaise. Top with Parmesan cheese to serve.

olive oil, red wine vinegar, mustard, garlic, salt, green bell pepper, yellow bell pepper, fresh mushrooms, white onion, penne pasta, light mayonnaise, parmesan cheese

Taken from www.allrecipes.com/recipe/73098/creamy-roasted-vegetable-pasta-salad/ (may not work)