Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette2018-08-01
This pasta salad featuring summer vegetables, herbs and a savory vinaigrette packs a protein punch that is perfect as a side or meatless main dish.Try preparing this dish with any of the 4 varieties of Barilla® Legume Pasta – Red Lentil Penne, Red Lentil Rotini, Chickpea Rotini and Chickpea Casarecce.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 1 min. less than directed on package. Drain; toss with 1/4 cup olive oil, arrange pasta on sheet trays in single layer. Cover and refrigerate to cool.
Heat ¼ cup oil in large skillet on medium-high heat. Add garlic and zucchini; sauté until browned. Season with salt and pepper; remove from heat.
Combine vinegar, mustard, honey and paprika in blender or work bowl of food processor. Slowly add remaining olive oil in a steady stream. Blend until mixture is thickened; season with salt and pepper to taste.
Gently toss pasta, cooled zucchini, dressing and remaining ingredients in large bowl until combined.
- 3 lbs Barilla® Red Lentil Rotini
- 1-1/2 cups extra virgin olive oil, divided
- 6 cloves minced garlic
- 12 small zucchini, diced
- 3/4 cup sherry vinegar
- 2 tbsp whole grain mustard
- 2 tbsp honey
- 2 tbsp smoked paprika
- 1 cup bias-cut green onions
- 1/2 cup loosely packed basil leaves, julienne
- 12 oz. crumbled feta cheese
Chef Recommended Cuts
- Chickpea Rotini
Red Lentil Penne with Vegetarian Meatballs & Spicy Tomato Sauce
Chickpea Rotini Pasta Salad with Watermelon, Asparagus & Feta
Chickpea Casarecce Pasta Salad with Roasted Vegetables & Gribiche Sauce
Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano
Red Lentil Penne with Eggplant Caponata
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.