Tri-Color Penne Pasta Salad with Roasted Carrots, Parsnips, Onions, Fresh Mozzarella & Basil

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 6 people

  • 1 box Barilla® Tri-Color Penne
  • 2 carrots, cut on a bias
  • 3 parsnips, cut on a bias
  • 4 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 1 ball fresh mozzarella, cubed
  • 2 tablespoons lemon juice
  • salt and black pepper to taste
  • 8 leaves fresh basil, chopped


  1. 1
    Preheat the oven to 425°F.
  2. 2
    Toss the thinly sliced carrots and parsnips with 2 tablespoons olive oil, salt and pepper, place on sheet tray and roast for 20-25 minutes or until lightly browned and cooked through. Set aside to cool down.
  3. 3
    Meanwhile, bring a large pot of water to a boil and cook the pasta one minute less than package directions, drain and toss with 1 tablespoon of olive oil and place on sheet tray to cool down.
  4. 4
    Once cooled, combine the pasta with all the remaining ingredients (onion, lemon juice, basil, and mozzarella); season with salt and pepper, to taste.

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