Tri-Color Rotini Pasta Salad With Roasted Veggies

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

With multi-colored pasta and a rainbow of vegetables, this salad is as beautiful as it is healthy. Substitute other vegetables and herbs depending on the season.


  • 2 1/4 lb. Barilla Tri-Color Rotini
  • 3 small diced red onions
  • 6 cups diced butternut squash
  • 3 lb. sliced asparagus
  • 3 thinly sliced fennel bulbs
  • 6 diced red bell peppers
  • 6 diced portobello mushrooms
  • 1 1/2 cups extra-virgin olive oil
  • as needed salt
  • as needed black pepper
  • 6 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh oregano
  • 1 1/2 cups shredded Parmesan cheese


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.Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

Roast each of the vegetables separately, seasoned with salt, pepper, and olive oil, until they are tender and lightly browned. Set aside to cool.

Step 3

Combine the roasted vegetables, pasta, remaining oil, lemon juice, and oregano. Season as needed and top with the cheese. Serve warm or cold.

Recipe Type: , Tags: , ,
Chef Recommended Cuts
  • Tri-Color Fiori
  • Tri-Color Rotini
  • Veggie Rotini
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  • 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 1
Servings Per Container 24

Amount Per Serving
Calories 341
Calories from Fat 135
% Daily Value*
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 267mg
Total Carbohydrate 47g
Dietary Fiber 9g
Sugars 6g
Protein 8g

Vitamin A 102%
Vitamin C 91%
Calcium 5%
Iron 18%
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.