Barilla Red Lentil Rotini Pasta Salad with Sherry Vinegar and Smoked Paprika Vinaigrette

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

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.


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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
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Chef Recommended Cuts
  • Red Lentil Rotini
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Nutritional Info

This information is per serving.