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- Roast vegetable and balsamic salad
Roast vegetable and balsamic salad
2 cups mixed vegetables, trimmed and cut to similar sizes (here we used turnips, baby carrots and radishes)
2 tbsp olive oil
300g farfalle pasta shapes
4 tbsp parsley, freshly chopped
4 tbsp Paul Newman’s Own Balsamic Dressing
1/4 cup natural almonds, toasted and roughly chopped
- Preheat oven to 180 and place the vegetables on a tray.
- Drizzle with olive oil and season to taste then roast for 45 minutes or until cooked through and golden.
- Cook pasta according to packet instructions and drain well.
- Toss the pasta with the roasted vegetables, parsley, Balsamic dressing and almonds. Season to taste and serve
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