Roasted Fall Vegetable Pasta Salad | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 1/2 cup butternut squash, peeled, diced
• 1/4 cup pearl onions, peeled
• 1/2 cup ear of corn, shucked
• 1/2 cup mushrooms, quartered
• 1 each apples, cored, cut into eighths
• 1 1/2 cups whole wheat penne pasta, cooked
• 2 tbsps apple cider
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 2 tbsps cider vinegar
• 1 tbsp Grill Mates ® Smokehouse Maple Seasoning
• 1/4 cup canola oil