Barilla
Barilla® Rotini Pasta Salad
with Roasted Butternut Squash & Citrus Dill Vinaigrette
Ratings
- Prep
- Cook
- Skill
- Casual
Ingredients 6 Servings
Ingredients for 6 people
- 1 box Barilla® Rotini pasta
- 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
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Instructions
- PREHEAT oven to 400˚F
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BRING a large pot of water to a boil, add salt
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COOK pasta 1 minute less than package directions, drain and toss with 1 tablespoon of olive oil in a large bowl
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PLACE pasta on a sheet tray to cool down
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COAT butternut squash and onions with 1 tablespoon of olive oil in a large bowl, season with salt and pepper
- ROAST butternut squash on a baking sheet until slightly browned and thoroughly cooked
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REMOVE from oven and set aside to cool down
- COMBINE mustard, dill, orange and lemon juice in a blender and blend to combine
- DRIZZLE in the remaining olive oil slowly, season with salt and pepper
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COMBINE pasta with the vinaigrette in a large bowl, fold in the roasted squash and onions
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TOP with shredded cheese and dill
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