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California Roasted Vegetable Pasta Salad
Ingredients:

1/4 cup COLAVITA Red Wine Vinegar
1/2 cup COLAVITA Extra Virgin Olive Oil
1 packet Good Seasons Garlic and Herb Salad Dressing Mix
6 Italian plum tomatoes, cut into 1/2 inch thick wedges
4 large portabello mushrooms, cleaned, stemmed and cut into 1/2 inch wedges
1 large sweet onion, chopped
1/2 teaspoon freshly ground black pepper
4 cups cooked COLAVITA Whole Wheat Penne Rigate
1/2 cup Asiago cheese, crumbled
1 1/2 cups fresh, cleaned, stemmed spinach leaves, if desired, for garnish


Preparation:

Prepare salad dressing according to package directions, using the Colavita vinegar and extra virgin olive oil.  Set aside. Spread tomatoes, mushrooms and onion in an ungreased 15 x 10 x 1 inch baking pan.  Drizzle with 4 tablespoons of the salad dressing (reserve the remaining dressing); season with pepper, toss to coat.  Meanwhile, place  the oven rack in the bottom position of the oven; heat oven to 475 degrees.  Bake the vegetables for 15 minutes, or until the vegetables are crisp-tender. In a large bowl, combine the roasted vegetables, pasta and 3/4 cup of the salad dressing (refrigerate remainder); toss gently to coat.  On individual salad plates, arrange spinach leaves evenly, top with pasta salad; sprinkle with Asiago.  Serve immediately or at room temperature. Makes 6 servings.
Per Serving: 361 Calories (53.3% from fat); 22g Fat (4g Sat, 13g Mono, 2g Poly); 8g Protein; 34g Carbohydrate; 3g Dietary fiber; 8mg Cholesterol; 556mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 4 Fat.