Oven-roasted vegetables, tender bow-tie pasta and hearty shrimp are tossed in a sun-dried tomato vinaigrette for a flavor-packed salad that’s not only simple to make, but easy on the budget. It’s delicious served either warm or chilled.

Warm Winter Pasta-and-Shrimp Salad

Preheat oven to 450 degrees Spray a medium rimmed baking pan with cooking spray; set aside.

Toss frozen vegetables and onion with 2 Tbsp. vinaigrette in a medium bowl. Place in a single layer on prepared baking pan. Roast for 20 to 23 minutes or until fork-tender.

Meanwhile, bring a large saucepan of water to boil over high heat. Add pasta; stir and return to a boil. Boil for 12 minutes; add shrimp and cook for 1 minute more.

Drain pasta and shrimp; toss with remaining ¾ cup vinaigrette in a large bowl. Gently stir in spinach and roasted vegetables. Season to taste with black pepper.