Tri-Color Pasta Salad with Roasted Carrots, Parsnips, Fresh Mozarella & Basil - OLDWAYS - Cultural F
Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on a sheet tray t
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Serving bowl
- Spoon
Ingredients
- 1 box tri-color penne
- 6 tablespoons extra virgin olive oil, divided
- 2 carrots, thinly cut on a bias
- 3 parsnips, thinly cut on a bias
- Salt
- Pepper
- ½ onion, diced
- 8 ounces fresh mozzarella*
- 2 tablespoons lemon juice
- 8 leaves fresh basil, chopped
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