Roast vegetable and balsamic salad with crushed almonds

Name: Roast vegetable and balsamic salad with crushed almonds
Yield: 4
Ingredients: 2 cups Mixed vegetables, trimmed and cut to similar sizes (here we used turnips, baby carrots, and radishes; 300 g Farfelle pasta shapes; 4 Tbsp Fresh parsley, chopped; 4 Tbsp Paul Newman's Own Light Balsamic Dressing; 2 Tbsp Olive oil; ¼ cup Chopped natural almonds, toasted

for 4 people

Ingredients

2 cups	Mixed vegetables, trimmed and cut to similar sizes (here we used turnips, baby carrots, and radishes
300 g	Farfelle pasta shapes
4 Tbsp	Fresh parsley, chopped
4 Tbsp	Paul Newman's Own Light Balsamic Dressing
2 Tbsp	Olive oil
¼ cup	Chopped natural almonds, toasted

Directions

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, dressing and almonds. Season to taste and serve