Al Bronzo™ Conchiglie Shells Pasta Salad

with Roasted Vegetables

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This recipe features fresh summer vegetables, creamy pesto, and lemon. Top it with buffalo mozzarella and lemon zest for the perfect finishing touch.

“Conchiglie” translates to “shells” in Italian. Barilla Al Bronzo Conchiglie pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.

Ingredients 7 Servings

Ingredients for Conchiglie Shells Pasta Salad with Roasted Vegetables:

  • 1 box Barilla® Al Bronzo™ Conchiglie pasta
  • ½ jar Barilla® Creamy Genovese Pesto
  • 5 tablespoons extra virgin olive oil, divided
  • 1 yellow bell pepper cleaned and diced ½ inch
  • 2 small zucchinis, cleaned and diced ½ inch
  • 2 pints grape tomatoes, rinsed
  • 1 small eggplant, cleaned and diced ½ inch
  • 1 clove garlic, minced
  • 1 lemon, juiced and 1 tablespoon lemon zests, divided
  • 8 leaves basil, cut
  • 10 ounces buffalo mozzarella cheese, diced
  • Salt and black pepper to taste
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Instructions

  • Pre-heat oven on to 450º F and bring a large pot of water to a boil.

  • Season vegetables with 4 tablespoons olive oil, garlic, salt and pepper and place on a large sheet pan in the oven to roast until brown and thoroughly cooked, about 20 minutes. Set aside to cool down.

  • Meanwhile, in a skillet sauté garlic with ½ the olive oil for a minute, stir in shitake and porcini mushrooms, keep cooking for three minutes. Stir in reserved mushroom water, reduce to half.

  • Combine pasta to veggies, pesto, basil, lemon juice and ½ the lemon zest and mix well. 

  • Serve with mozzarella and top with the remaining lemon zest.

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