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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
½ onion diced
1 teaspoon Dijon mustard
2 tablespoons dill plus extra for garnish
1 orange juiced
2 tablespoons lemon juice
salt and black pepper to taste
1 cup Parmigiano-Reggiano cheese shredded



Preparation 15 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. In a preheated oven at 425˚F ROAST the butternut squash and onions mixed with 1 tablespoon of olive oil and seasoned with salt and pepper

3. When the squash is lightly browned, REMOVE from the oven and set aside to cool down

4. In a blender COMBINE mustard, dill, orange and lemon juice and blend to combine

5. Slowly DRIZZLE in the remaining olive oil, season with salt and pepper to taste

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

7. TOP with shredded cheese and dill