Barilla
Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash
& Citrus Dill Vinaigrette
- Prep
- Cook
- Skill
- Accomplished
- 516
- Calories
- 4 g
- Total Fat
- 11 g
- Total Carbs
- 3 g
- Protein
Ingredients
Ingredients for 6 people
- 1 box Barilla® Veggie Rotini
- 6 tablespoons extra virgin olive oil
- 1 small butternut squash peeled and diced
- ½ onion diced
- 1 teaspoon Dijon mustard
- 2 tablespoons dill plus extra for garnish
- 1 orange juiced
- 2 tablespoons lemon juice
- 1 cup Parmigiano-Reggiano cheese shredded
- salt and black pepper to taste
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Instructions
- PREHEAT oven to 400˚F
-
BRING a large pot of water to a boil, add salt
-
COOK pasta 1 minute less than package directions, drain and toss with 1 tablespoon of olive oil in a large bowl
-
PLACE pasta on a sheet tray to cool down
-
COAT butternut squash and onions with 1 tablespoon of olive oil in a large bowl, season with salt and pepper
- ROAST butternut squash on a baking sheet until slightly browned and thoroughly cooked
-
REMOVE from oven and set aside to cool down
- COMBINE mustard, dill, orange and lemon juice in a blender and blend to combine
- DRIZZLE in the remaining olive oil slowly, season with salt and pepper
-
COMBINE pasta with the vinaigrette in a large bowl, fold in the roasted squash and onions
-
TOP with shredded cheese and dill
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