Roasted Vegetable Pasta Salad - cooking recipe

Ingredients

2/3 lb seeded squash, skin on, chopped
2/3 lb sweet potato, scrubbed, chopped
1 tsp dried mixed herbs
1 tbsp vegetable or olive oil
2 oz mini penne pasta
1 clove garlic, crushed
1/3 cup reduced-fat sour cream
1 tbsp red wine vinegar
1/3 cup walnuts
1 bunch arugula, torn

Preparation

Preheat oven to 425\u00b0F. Line a large baking sheet with parchment paper. Add the squash, sweet potato, mixed herbs and oil and toss to coat. Season. Bake for 30 mins or until browned and cooked. Cool completely on baking sheet.
Meanwhile, cook the pasta according to package instructions. Drain and rinse under cold water. Transfer to a large bowl.
For the dressing, whisk together the garlic, sour cream and vinegar in a small bowl and season.
Add the vegetables, walnuts and arugula to the pasta and toss to combine. Drizzle with the dressing to serve.