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Barilla® Tri-Color Penne Pasta Salad with Roasted Carrots, Parsnips, Fresh Mozzarella & Basil


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Barilla® Tri-Color Penne Pasta Salad with Roasted Carrots, Parsnips, Fresh Mozzarella & Basil
PREPARATION TIME
35 minutes

DIFFICULTY
Easy

TYPE
Summer Pasta Salad

View more #EatTheSeason recipes

TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Tri-Color Penne
6 tablespoons extra virgin olive oil
½ onion diced
2 carrots thinly cut on a bias
3 parsnips thinly cut on a bias
2 balls fresh mozzarella
2 tablespoons lemon juice
salt and black pepper to taste
8 leaves fresh basil chopped



Preparation 25 minutes preparation + 10 minutes cooking
1. BRING a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down

2. PRE-HEAT the oven to 425˚F, toss carrots and parsnips with 2 tablespoons olive oil, salt and pepper, place on sheet tray and roast for 20-25 minutes or until lightly browned and cooked through

3. SET aside to cool down

4. Once cooled, COMBINE the pasta with all the remaining ingredients and season with salt and pepper to taste