Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash

& Citrus Dill Vinaigrette

Barilla veggie rotini pasta

Made with

Barilla Veggie Rotini
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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

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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