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Shopping ListRecipe: Barilla Tri-Color Penne Pasta Salad with Roasted Veggies, Shredded Parmigiano-Reggiano & Buffalo Mozzarella
Ingredients for 4 people
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- 1 box BARILLA Tri-Color Penne
- to taste salt
- 8 tablespoons extra virgin olive oil divided
- 1 red onion small & diced
- 1 small butternut squash diced
- 1 bunch asparagus cut on a thin bias
- 1 head fennel sliced thin
- 2 roasted red bell peppers diced
- 2 portobello mushrooms diced
- to taste black pepper
- 2 tablespoons lemon juice
- 1 teaspoon fresh oregano chopped
- 1 ball buffalo mozzarella diced
- ¼ cup Parmigiano-Reggiano cheese shredded
Le Ricette
Barilla Tri-Color Penne Pasta Salad with Roasted Veggies, Shredded Parmigiano-Reggiano & Buffalo Mozzarella
TYPE
First course
First course
Tags
Ingredients for 4 people
1 box BARILLA Tri-Color Penne
to taste salt
8 tablespoons extra virgin olive oil divided
1 red onion small & diced
1 small butternut squash diced
1 bunch asparagus cut on a thin bias
1 head fennel sliced thin
2 roasted red bell peppers diced
2 portobello mushrooms diced
to taste black pepper
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
1 ball buffalo mozzarella diced
¼ cup Parmigiano-Reggiano cheese shredded
Ingredients
Tri-Color Penne
Try Tri-Colored Penned from Barilla's Classic Blue Box. This colorful pasta is a favorite for pasta salads, but also goes great with many different sauces!
Try Tri-Colored Penned from Barilla's Classic Blue Box. This colorful pasta is a favorite for pasta salads, but also goes great with many different sauces!
Preparation 25 minutes preparation + 20 minutes cooking
BRING a large pot of water to a boil, season with salt and cook pasta for 1 minute under required cooking time.
DRAIN and toss with 1 tablespoon olive oil and place on a sheet tray to cool down.
ROAST the vegetables separately on sheet trays seasoned with salt, black pepper and olive oil until they are lightly browned and cooked through.
Once the vegetables are cool, COMBINE pasta and vegetables in a large bowl, add remaining olive oil, lemon juice and oregano and toss to combine.
Once combined, TOSS with buffalo mozzarella and shredded Parmigiano-Reggiano cheese.
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