Le Ricette
Barilla® Tri-Color Rotini Pasta Salad with Roasted Veggies & Parmigiano Reggiano Cheese

TYPE
First course
First course
Tags
Ingredients for 4 people
Barilla® Tri-Color Rotini
8 tablespoons extra virgin olive oil
1 small red onion 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 (or 1 can)
2 Portobello mushrooms diced
Salt and black pepper to taste
2 tablespoons lemon juice
1 teaspoon fresh oregano chopped
½ cup Parmigiano Reggiano cheese shredded
Ingredients

Tri-Color Rotini
Try Barilla Classic Blue Box's Tri-Color Rotini. This colorful screw pasta is great for children and goes well with many different sauces and pasta salads.
Try Barilla Classic Blue Box's Tri-Color Rotini. This colorful screw pasta is great for children and goes well with many different sauces and pasta salads.







Preparation 15 minutes preparation + 15 minutes cooking

Bring a large pot of water to a boil.

Cook pasta 1 minute less than package directions.

Drain and toss with 1 tablespoon olive oil; place on a sheet tray to cool.

Roast the vegetables separately on a sheet tray seasoned with salt, pepper and olive oil until they are lightly browned and cooked through.

Once the vegetables are cool, combine pasta and roasted vegetables in a large bowl; add remaining olive oil, lemon juice and oregano.

Toss and combine; top with Parmigiano Reggiano cheese.
Let us inspire you

















Shopping List
























