Barilla® Chickpea Rotini with Arugula, Sweet Tomatoes, Wheat Berries, Red Quinoa, Farro, Creamy Cilantro Ginger Dressing, and Crunchy Wild Rice2019-10-04
Our chickpea rotini adds an easy-to-execute plant-based protein to this colorful grain bowl concept. A creamy, Asian-inflected tamari-cilantro dressing ties it all together with lots of umami. Use a vegan mayo for a fully vegan version, and swap out the wheat berries for a gluten-free grain bowl.
Bring a large pot of water to a boil and cook the pasta for 8 minutes. Drain, then toss with 6 tbsp peanut oil. Place on sheet tray to cool down.
In a blender, combine the remaining peanut oil, sesame oil, ginger, garlic, cilantro, and tamari. Blend until completely smooth.
In a bowl, combine the mayo and cilantro mixture, and whisk until well incorporated.
In a large bowl, combine the pasta, sauce, arugula, cherry tomatoes, and cooked grains.
Place into a beautiful serving vessel, then top with crunchy wild rice.
- 6 boxes Barilla® Chickpea Rotini
- ¾ cup peanut oil
- 6 tbsp toasted sesame oil
- ¾ cup ginger, grated
- 6 ea garlic cloves
- 6 bunches cilantro
- 1½ cups tamari
- 3 cups mayonnaise
- 6 pints colorful cherry tomatoes, halved
- 3 cups wheat berries, cooked per instructions
- 1½ cups red quinoa, cooked per instructions
- salt and black pepper, to taste
- 12 cups baby arugula
- 3 cups crunchy wild rice (in harvest)
Chef Recommended Cuts
Barilla® Red Lentil Penne with Warm Eggplant Caponata, Pine Nuts and Mint
Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
Red Lentil Rotini with Salsa Verde, Roasted Zucchini, Hominy and Fresh Mint
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.