Barillas Warm Veggie Pasta Salad Recipes

BARILLAS WARM VEGGIE PASTA SALAD

Steps:

• Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
• Add oil to pan; add onion; add garlic.
• Add brussel sprouts; saute.
• Add asparagus.
• Add thyme (fresh is better but dried works).
• Add zucchini; saute.
• Add chicken stock; reduce by half.
• Make sure veggies are not mushy; they need to be crisp.
• Add cream and cracked pepper to taste.
• Add drained pasta.
• Fold in Parmesan cheese.

SUMMERTIME GARDEN VEGGIE PASTA SALAD

Steps:

• Cook pasta in boiling salted water according to directions, (usually about 10 minutes) but do not overcook. Mushy pasta will not work well for this recipe. Add a dash of olive oil to keep pasta from sticking while cooking.
• In a bamboo or other type of steamer, steam the julienned carrot, fresh peas and green beans for about 5 minutes until just tender. Alternately, you could parboil them for just a few minutes to get them softened just a bit.
• Drain and rinse pasta under cold water in a colander. Add to large bowl.
• Mix steamed carrots, green beans and peas together into pasta. Add red bell pepper, green onions/scallions, and chopped tomatoes.
• Mix ingredients for dressing together, and pour over pasta and veggies. Mix well to combine.
• Place lid or plastic wrap over the bowl and let chill in refrigerator for at least an hour to let flavors meld.

TUNA & VEGGIE PASTA SALAD

Steps:

• Cook the pasta in water with a dash of salt.
• Combine all other ingredients in a large bowl with a lid.
• When pasta is cooked through, drain and rinse in cold water.
• Add pasta to other ingredients & mix thoroughly.
• Let sit in fridge for several hours before serving.
• May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.