With multi-colored pasta and a rainbow of vegetables, this salad is as beautiful as it is healthy. Substitute other vegetables and herbs depending on the season.
Tri-Color Rotini Pasta Salad with Roasted Veggies
2 1/4 pounds Barilla Tri-Color Rotini
6 cups diced butternut squash
3 thinly sliced fennel bulbs
6 diced portobello mushrooms
salt, as needed
6 tablespoons fresh lemon juice
1 1/2 cups shredded Parmesan cheese
3 small diced red onions
3 pounds sliced asparagus
6 diced red bell peppers
1 1/2 cups extra-virgin olive oil
as needed black pepper
1 tablespoon chopped fresh oregano
- 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.
- Roast each of the vegetables separately, seasoned with salt, pepper, and olive oil, until they are tender and lightly browned. Set aside to cool.
- Combine the roasted vegetables, pasta, remaining oil, lemon juice, and oregano. Season as needed and top with the cheese. Serve warm or cold.