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Barilla® Veggie Rotini

Pasta Salad with Roasted Butternut Squash & Citrus Dill Vinaigrette

  • Prep
  • Cook
  • Skill


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

Made with

Veggie Rotini


  1. 1
    PREHEAT oven to 400˚F
  2. 2
     BRING a large pot of water to a boil, add salt

  3. 3
    COOK pasta 1 minute less than package directions, drain and toss with 1 tablespoon of olive oil in a large bowl

  4. 4
    PLACE pasta on a sheet tray to cool down

  5. 5
    COAT butternut squash and onions with 1 tablespoon of olive oil in a large bowl, season with salt and pepper

  6. 6
    ROAST butternut squash on a baking sheet until slightly browned and thoroughly cooked
  7. 7
    REMOVE from oven and set aside to cool down

  8. 8
    COMBINE mustard, dill, orange and lemon juice in a blender and blend to combine
  9. 9
    DRIZZLE in the remaining olive oil slowly, season with salt and pepper
  10. 10
    COMBINE pasta with the vinaigrette in a large bowl, fold in the roasted squash and onions

  11. 11
    TOP with shredded cheese and dill

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