Barilla® Roasted Root Vegetable Pasta Salad

with Red Pepper Sauce

  • 354
  • 10g
    Total Fat
  • 58g
  • 10g


Ingredients for 8 people

  • 1 box Barilla® Penne
  • 1 jar Barilla® Creamy Alfredo sauce
  • 4 cups ½-inch pieces sweet potatoes, parsnips, and/or carrots
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 cup drained jarred roasted red peppers
  • 10 ounces (2 packaged bags) baby arugula or baby spinach
  • 1/4 teaspoon cracked black pepper


  1. 1
    Preheat oven to 400°F. On a rimmed baking sheet toss sweet potatoes, parsnips, and/or carrots with oil and salt. Roast 22 to 25 minutes or until lightly browned and softened.
  2. 2
    In a blender combine Barilla Creamy Alfredo sauce and roasted red peppers; blend until smooth.
  3. 3
    In a large pot bring 4 to 6 quarts of water to a rolling boil; add salt to taste and the Penne; stir gently.
  4. 4
    Cook pasta according to package directions; remove from heat and drain well.
  5. 5
    Add sauce mixture to pot. Heat through. Return pasta to pot and stir to combine.
  6. 6
    Divide arugula among plates; top with pasta, roasted vegetables, and finish with cracked black pepper.
  7. 7
    Customize it: For a crunchy alternative try shredded fresh Brussels sprouts or shredded romaine lettuce in place of arugula. For a protein boost add shredded cooked chicken or white beans.

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