Veggie Rotini Pasta Salad With Roasted Butternut Squash And Citrus Dill Vinaigrette Recipes

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ROASTED VEGGIE PASTA SALAD



Roasted Veggie Pasta Salad image

Oven-roasted vegetables mixed with pasta and salad dressing make a tasty meatless entree.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 small butternut squash, peeled and cut into 1-inch pieces
2 cups water
1 medium eggplant, cut into 1-inch pieces
1 large zucchini, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
1/2 cup olive oil
1 teaspoon dried marjoram
1 package (16 ounces) tricolor spiral pasta
1/2 cup Italian salad dressing
1/4 cup minced fresh basil
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place the squash and water in a microwave-safe bowl. Cover and cook for 10 minutes or until tender; drain. , Arrange the squash, eggplant, zucchini, red pepper and onion in a greased 15x10x1-in. baking pan. In a small bowl, whisk oil and marjoram until combined. Drizzle over vegetables. , Bake, uncovered, at 450° for 30 minutes or until tender. Meanwhile, cook pasta according to package directions; drain. , In a large bowl, combine the pasta and roasted vegetables. Stir in the salad dressing, basil, salt and pepper. Serve warm or at room temperature.

Nutrition Facts : Calories 461 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 560mg sodium, Carbohydrate 62g carbohydrate (9g sugars, Fiber 8g fiber), Protein 10g protein.

VEGGIE ROTINI PASTA SALAD WITH ROASTED BUTTERNUT SQUASH AND CITRUS DILL VINAIGRETTE



Veggie Rotini Pasta Salad with Roasted Butternut Squash and Citrus Dill Vinaigrette image

Barilla® Veggie Rotini pasta is tossed in a citrus-dill vinaigrette with roasted squash and onions for this quick vegetarian family pleaser.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 25m

Yield 6

Number Of Ingredients 10

1 (12 ounce) box Barilla® Veggie Rotini
6 tablespoons extra-virgin olive oil, divided
1 small butternut squash, peeled and diced
½ onion, diced
1 pinch Salt and pepper to taste
1 teaspoon Dijon mustard
2 tablespoons fresh dill, plus extra for garnish
1 large Juice of 1 orange
2 tablespoons lemon juice
1 cup shredded Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil and cook the pasta one minute less than required; drain and toss with 1 tablespoon of olive oil. Place on sheet tray to cool down.
  • Preheat oven to 425 degrees F.
  • Mix butternut squash and onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a baking sheet and roast in preheated oven until slightly browned and thoroughly cooked. Remove from the oven and set aside to cool down.
  • In a blender combine mustard, dill, orange and lemon juices; blend to combine.
  • Slowly drizzle in the remaining olive oil, season with salt and pepper to taste.
  • In a large bowl combine the pasta with the vinaigrette, then fold in the roasted squash and onions.
  • Top with shredded cheese and dill.

Nutrition Facts : Calories 475.1 calories, Carbohydrate 66.6 g, Cholesterol 9.6 mg, Fat 18.9 g, Fiber 7.3 g, Protein 14.3 g, SaturatedFat 4.3 g, Sodium 280.6 mg, Sugar 7 g

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