Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Dice the zucchini, carrot and bell pepper about 1/4″ sized. If using bigger size pasta cut bigger chunks. Transfer the veggies toa baking sheet and drizzle with olive oil. Bake for about 20 minutes. You want tender veggies but not overcooked.
While the veggies are baking, cook the pasta according to package instructions. Drain and set aside.
For the dressing, in a small bowl add the sugar, mustard, poppy seeds and vinegar. Slowly drizzle the olive oil with whisking vigorously. Add salt and pepper to taste.
Add the dressing to the cooked pasta and stir until well coated with the dressing, gently stir in the veggies, taste and add more salt and pepper if needed. Transfer to the fridge and cool completely. Top with the grated parmesan cheese. Stir and serve. Enjoy!
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.