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BARILLA Rotini Salad

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BARILLA Rotini Salad
45 minutes

PROTEIN: 25.7g
FAT: 27.1g

Ingredients for 8 people

1 box BARILLA Rotini
1 package frozen artichokes
7 tablespoons extra virgin olive oil
2 garlic cloves
1 tablespoon mustard
⅓ cup Balsamic vinegar
1 can garbanzo beans drained
8 oz salami thinly sliced
8 oz Mozzarella cheese cubed
1 cup sundried tomatoes
3 tablespoons parsley finely chopped
1/2 tablespoon chili pepper flakes
Salt and fresh ground pepper to taste

Preparation 30 minutes preparation + 15 minutes cooking
1. COOK the artichokes in boiling water

2. DRAIN them, slice them in half and place them on a hot skillet with 2 tablespoons of oil and salt and cook until slightly brown

3. MASH the garlic, adding the mustard and vinegar

4. Gradually add 4 tablespoons of olive oil, whisking to thicken

5. COOK Barilla Rotini ‘al dente’ following the instructions on the box

6. DRAIN and toss with 1 tablespoon olive oil; place on sheet tray to cool down

7. COMBINE the pasta with the dressing; add salt and pepper to taste

8. ADD the garbanzo beans, salami, cheese and tomatoes

9. GARNISH with the artichokes, parsley and chili pepper flakes