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Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash & Citrus Dill Vinaigrette


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Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash & Citrus Dill Vinaigrette
PREPARATION TIME
25 minutes

DIFFICULTY
Easy

TYPE
Summer Pasta Salad


TYPE OF RECIPE
Vegetarian


Ingredients for 6 people


1 box Barilla® Veggie Rotini
6 tablespoons extra virgin olive oil
1 small butternut squash peeled and diced
½ onion diced
1 teaspoon Dijon mustard
2 tablespoons dill plus extra for garnish
1 orange juiced
2 tablespoons lemon juice
1 cup Parmigiano-Reggiano cheese shredded
salt and black pepper to taste



Preparation 15 minutes preparation + 10 minutes cooking
1. PREHEAT oven to 400˚F

2. BRING a large pot of water to a boil, add salt

3. COOK pasta 1 minute less than package directions, drain and toss with 1 tablespoon of olive oil in a large bowl

4. PLACE pasta on a sheet tray to cool down

5. COAT butternut squash and onions with 1 tablespoon of olive oil in a large bowl, season with salt and pepper

6. ROAST butternut squash on a baking sheet until slightly browned and thoroughly cooked

7. REMOVE from oven and set aside to cool down

8. COMBINE mustard, dill, orange and lemon juice in a blender and blend to combine

9. DRIZZLE in the remaining olive oil slowly, season with salt and pepper

10. COMBINE pasta with the vinaigrette in a large bowl, fold in the roasted squash and onions

11. TOP with shredded cheese and dill