Gluten Free Rotini With Basil Pesto And Heirloom Tomato Salad

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

This was served at the 2014 NACUFS convention in Baltimore. Use a variety of colors for the tomatoes to add visual interest.


  • 3 lb. Barilla Gluten Free Rotini
  • 40 leaves fresh basil
  • 1 cup pine nuts
  • 4 cloves peeled garlic
  • as needed salt
  • as needed black pepper
  • 2 cups extra-virgin olive oil
  • 1 cup grated Parmesan cheese
  • 12 diced heirloom tomatoes
  • 20 leaves chiffonade fresh basil
  • 3 Tbsp. extra-virgin olive oil


Step 1

Cook the Barilla® pasta for 1 minute less than the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller.

Step 2

To make the pesto: In batches, using a blender, puree the basil, pine nuts, and garlic. Slowly drizzle in the oil. Stir in the Parmesan. Season with salt and pepper. Toss the pesto with the pasta.

Step 3

In a bowl, combine the tomatoes with the basil and olive oil. Season with salt and pepper.

Step 4

For each serving, to order: Plate 1 1/3 cups pasta salad and garnish with tomatoes.

Recipe Type: , Tags: ,
Chef Recommended Cuts
  • Gluten Free Elbows
  • Gluten Free Penne
  • Gluten Free Rotini
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  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size
Servings Per Container 24

Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value*
Total Fat g
Saturated Fat g
Trans Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate g
Dietary Fiber g
Sugars g
Protein g

Vitamin A %
Vitamin C %
Calcium %
Iron %
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
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.