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Barilla® Campanelle Pasta Salad with Avocado, Boston Lettuce & Roasted Red Peppers


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Barilla® Campanelle Pasta Salad with Avocado, Boston Lettuce & Roasted Red Peppers
PREPARATION TIME
20 minutes

DIFFICULTY
Easy

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 8 people


1 box Barilla® Campanelle
6 tablespoons extra virgin olive oil
1 clove garlic chopped
2 jars of roasted red peppers diced
1 head Boston lettuce thinly sliced
2 avocadoes diced
2 tablespoons lemon juice
salt and black pepper to taste



Preparation 10 minutes preparation + 10 minutes cooking
1. BRING a large pot of water to a boil and cook pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down

2. In a medium skillet, COOK garlic in 2 tablespoons olive oil until slightly yellow in color, remove from heat and set aside

3. In a large bowl COMBINE everything but the avocado and toss to combine

4. When ready to serve ADD the diced avocado and gently fold it in