What says “California” more than a veggie-rich pasta salad? This vegetarian entrée includes a rainbow of produce and three kinds of dressing for a complex flavor profile.
5 pounds Barilla Collezione Gnocchetti
3 pounds sliced red, yellow and orange bell peppers
1 pound diced red onions
2 1/2 pounds cherry tomatoes
2 1/2 pounds bocconcini (mini mozzarella balls)
2 pounds sliced red radishes
5 heads radicchio, cut into 1-inch pieces
10 heads endive, cut into 1-inch pieces
2 pounds mixed baby lettuces
12 ripe avocados, diced
1 1/2 bunches fresh basil, julienned
1 1/2 bunches fresh cilantro, chopped
1 1/2 bunches fresh parsley, chopped
10 ounces sundried tomato dressing
10 ounces Italian dressing
10 ounces balsamic dressing
Salt and pepper
1 pound pine nuts, toasted
- Cook the Barilla pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a large bowl, mix the cold pasta with the remaining ingredients (except the nuts). Check the seasoning and refrigerate until needed.
- Garnish servings with a sprinkle of pine nuts.