Barilla® Gluten Free Penne

Warm Pasta Salad with Roasted Vegetables & Marjoram Dressing

Barilla Gluten Free Penne Pasta

Made with

Barilla Gluten Free Penne

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 6 people

  • 1 box Barilla® Gluten Free Penne
  • 4 tablespoons extra virgin olive oil, divided
  • 1 lemon, juiced
  • 1 bunch asparagus, cut in 1 inch pieces
  • 1 fennel, julienned
  • 2 cups broccoli florets
  • 2 pints grape tomatoes, quartered
  • 1/2 cup Parmigiano-Reggiano cheese, shredded
  • 1/3 cup Romano cheese, shredded
  • 1/3 cup Provolone cheese, shredded
  • 2 tablespoons marjoram, roughly chopped
  • Salt and black pepper to taste


  • Pre-heat oven to 420° F.
  • Bring a large pot of water to boil.
  • Mix 2 tablespoons of olive oil to lemon juice and marjoram, season with salt and pepper; set aside.
  • Season asparagus and broccoli with remaining olive oil, salt and pepper and roast in the oven until slightly brown and thoroughly cooked, about 15 minutes; set aside.
  • Cook pasta according to package directions.
  • Drain pasta and toss with room temperature veggies, tomatoes and lemon dressing.
  • Top with cheeses before serving.
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