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Tri-Color Rotini Salad with Chicken and Vegetables (Insalata di Tri-Color Rotini con Pollo e Verdure)

Ease of preparation:  

Prep Time: 25 minutes

Cook time: 17 minutes

Servings: 4-6

Regions: Friuli Venezia Giulia

Wine pairing: Red

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Ingredients

2 cupsfresh basil leaves, trimmed
1/4 cuppine nuts
4 clovesgarlic
3/4 tsp.salt, divided
1/3 cupextra virgin olive oil
1/4 lbs.asparagus trimmed, cut into 1-inch pieces
1 largered pepper, seeded, cut into bite-size pieces
1 smallyellow squash, cut diagonally into 1/4 inch pieces
2-1/2 tbsp.extra virgin olive oil, divided
1/2 lbs.boneless skinless chicken breast halves, cut into strips
1/4 tsp.freshly ground black pepper
1/2 box (6 oz.)BARILLA Tri-Color Rotini


Pesto Sauce:
COMBINE basil, pine nuts, garlic and 1/2 teaspoon salt in a blender or food processor. Process to mix. Gradually add 1/3 cup oil, blending until mixture is thick. Set aside.
Pasta Salad:
PREHEAT broiler. Toss vegetables and 2 tablespoons olive oil in a large bowl. Arrange vegetables on foil-lined baking sheet or broiler pan; broil 10 to 14 minutes; turning occasionally.
HEAT remaining olive oil in skillet over medium heat.
SEASON chicken with 1/4 teaspoon salt and black pepper. Cook chicken in skillet 3 minutes or until cooked through, stirring occasionally.
COOK Rotini for 1 minute less than package directions; drain.
MIX pesto sauce, Rotini, vegetables and chicken.
TRANSFER to a serving platter; serve immediately or refrigerate until ready to serve



Substitute green pepper for red pepper.


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