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Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Cheese


Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Cheese
PREPARATION TIME
30 minutes

DIFFICULTY
Medium

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


Barilla® Tri-Color Rotini
8 tablespoons extra virgin olive oil
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 (or 1 can)
2 Portobello mushrooms diced
Salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
½ cup Parmigiano Reggiano cheese shredded



Preparation 15 minutes preparation + 15 minutes cooking
1. Bring a large pot of water to a boil

2. Cook pasta 1 minute less than package directions

3. Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool

4. Roast the vegetables separately on a sheet tray seasoned with salt, pepper and olive oil until they are lightly browned and cooked through

5. Once the vegetables are cool, combine pasta and roasted vegetables in a large bowl; add remaining olive oil, lemon juice and oregano

6. Toss and combine; top with Parmigiano Reggiano cheese