Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Fresh Oregano

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Ingredients 6 Servings

Ingredients for 6 people

  • Barilla® Tri-Color Rotini
  • 8 tablespoons extra virgin olive oil
  • 1 small red onion, diced
  • 1 small butternut squash, diced
  • 1 bunch asparagus, cut on a thin bias
  • 1 head fennel, sliced thin
  • 2 roasted red bell peppers, diced (or 1 jar)
  • 2 Portobello mushrooms, diced
  • Salt and black pepper to taste
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh oregano, chopped
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
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  • Preheat oven to 375°.
  • Bring a large pot of water to a boil. Cook pasta 1 minute less than package directions.
  • Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool.
  • Roast the vegetables in the oven on a separate sheet tray seasoned with salt, pepper and olive oil until they are lightly browned and cooked through.
  • Once the vegetables are cool, combine with pasta in a large bowl; add remaining olive oil, lemon juice and oregano. Toss and combine. Top with cheese.
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