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Barilla® Tri-Color Penne Pasta Salad with Roasted Veggies, Parmigiano & Buffalo Mozzarella Cheese


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Barilla® Tri-Color Penne Pasta Salad with Roasted Veggies, Parmigiano & Buffalo Mozzarella Cheese
PREPARATION TIME
45 minutes

DIFFICULTY
Medium

TYPE
Main course


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 box Barilla® Tri-Color Penne
  8 tablespoons extra virgin olive oil divided
1 small red onion diced
1 small butternut squash diced
1 bunch asparagus cut on a thin bias
1 head fennel sliced thin
2 roasted red bell peppers diced
2 portobello mushrooms diced
salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
1 ball buffalo mozzarella diced
¼ cup Parmigiano-Reggiano cheese shredded



Preparation 25 minutes preparation + 20 minutes cooking
1. BRING a large pot of water to a boil, season with salt and cook pasta for 1 minute under required cooking time

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

3. ROAST the vegetables separately on sheet trays seasoned with salt, black pepper and olive oil until they are lightly browned and cooked through

4. Once the vegetables are cool, COMBINE pasta and vegetables in a large bowl, add remaining olive oil, lemon juice and oregano and toss to combine

5. Once combined, TOSS with buffalo mozzarella and shredded Parmigiano-Reggiano cheese