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Roasted Root Vegetable And Pasta Salad

Nutrition per serving    (USDA % daily values)
CAL
119
FAT
18%
CHOL
6%
SOD
7%

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Ingredients for 15 servings

4 large carrots, peeled, cut into 1-inch pieces

1 large onion, finely chopped

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

8 oz. penne pasta, cooked, drained

1/4 tsp. salt

1/8 tsp. pepper

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