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

Share
Print
  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian


Ingredients

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

Instructions

  1. 1
    Preheat oven to 375°.
  2. 2
    Bring a large pot of water to a boil. Cook pasta 1 minute less than package directions.
  3. 3
    Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool.
  4. 4
    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.
  5. 5
    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.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies