Barilla® Tri-Color Penne Pasta Salad

with Roasted Veggies & Shredded Parmigiano Cheese



Ingredients for 6 people

  • 1 box Barilla® Tri-Color Penne
  • 8 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • 1 small butternut squash diced
  • 1 bunch asparagus cut on a thin bias
  • 1 head fennel sliced thin
  • 2 each roasted red bell peppers diced
  • 2 each Portobello mushrooms diced
  • 2 tablespoons lemon Juice
  • 1 small red onion diced
  • 1 teaspoon fresh oregano chopped
  • ½ cup Parmigiano-Reggiano cheese shredded


  1. 1
    Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time.
  2. 2
    Drain and toss with 1 tablespoon olive oil and place on a sheet tray to cool down.
  3. 3
    Roast the vegetables separately on sheet trays seasoned with salt, pepper and olive oil until they are lightly browned and cooked through.
  4. 4
    Once the vegetables are cool, combine pasta and vegetables in a large bowl, add remaining olive oil, lemon juice, oregano and toss to combine.
  5. 5
    Once combined, top with cheese.

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