Tri-Color Rotini Salad with Vegetables

Insalata di Rotini Tricolore con Verdure

About This Recipe

Another Italian pasta salad that presents beautifully with bold color and crisp, natural flavor, including broccoli, carrots, red bell pepper, kalamata olives, green onions and Italian herbs.

PREP TIME: 15 minutes

COOK TIME: 7 minutes

SERVES: 4-6

BARILLA PASTA:
Tri-Color Rotini Tri-Color Rotini

Ingredients

1 BOX Barilla Tri-color Rotini
2 CUPS Broccoli Florets
1/4 CUP Balsamic Vinegar
3/4 TEASPOON Salt
1/8 TEASPOON Black Pepper, Freshly Ground
1/8 TEASPOON Red Chili Pepper Flakes
3/4 CUP Extra Virgin Olive Oil, Divided
1 CUP Carrot, Shredded
3/4 CUP Fresh Basil, Chopped, Divided
3/4 CUP Red Bell Pepper, Chopped, Divided
1 CUP Black Olives, Sliced (May Substitute Kalamata Olives)
3/4 CUP Parmesan Cheese, Grated
1/2 CUP Green Onion, Diced

Cooking Instructions

    BRING a large pot of water to a boil.
    COOK     Rotini according to package directions, adding broccoli during last minute of cooking time. Drain and drizzle with 1 tablespoon of oil. Transfer to a baking sheet or tray and set aside.
    WHISK together vinegar, salt, pepper and red pepper flakes in a large bowl to prepare dressing. Continue whisking while slowly adding remaining olive oil.
    COMBINE pasta and broccoli with dressing.
    ADD carrots, 1/2 cup basil, 1/2 cup red bell pepper, olives, Parmesan cheese, and green onions; mix well.
    GARNISH with remaining 1/4 cup basil and 1/4 cup red bell pepper.

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