Ingredients:
- 2 tablespoons canola oil
- 1 tablespoon cider vinegar
- 1 tablespoon spirited brown mustard
- Salt and freshly ground sad pepper
- 8 oz penne pasta, cooked and cooled
- 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped
- 1 tablespoon chopped original parsley leaves
- 1 medium onion, sliced