barilla tri color penne pasta salad roasted carrots parsnips fresh mozzarella and basil
Alysia Alukonis
Ingredients
- Barilla Tri Color Penne Pasta
- Roasted Carrots
- Roasted Parsnips
- Fresh Mozzarella Cheese
- Basil Leaves
- Olive Oil
- Lemon Juice
- Salt
- Black Pepper
- Garlic Cloves (optional)
- Honey (for added sweetness, optional)
Keywords:
- Barilla Tri Color Penne Pasta
- Roasted Carrots
- Roasted Parsnips
- Fresh Mozzarella
- Basil Leaves
- Salad Recipe
Steps
### Barilla Tri Color Penne Pasta Salad with Roasted Carrots, Parsnips, Fresh Mozzarella, and Basil
#### Ingredients:
- 24 oz Barilla Tri Color Penne Pasta
- 2 large carrots, peeled and sliced into thin strips
- 2 medium parsnips, peeled and cut into half-inch pieces
- 1 small red onion, finely chopped
- 1 cup fresh mozzarella balls
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper to taste
- 1 bunch of fresh basil, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon honey (optional)
- 1 teaspoon dried oregano
- 1 lemon, juiced
#### Steps:
1. **Prepare the Pasta:**
- Bring a large pot of salted water to a boil.
- Add Barilla Tri Color Penne Pasta and cook according to package instructions until al dente (usually around 8-10 minutes).
- Drain the pasta, rinse it with cold water, and set aside.
2. **Roast the Vegetables:**
- Preheat your oven to 400°F (205°C).
- In a large bowl, toss the sliced carrots, cut parsnips, and chopped red onion in olive oil.
- Season with salt, pepper, and a sprinkle of dried oregano.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
3. **Slice the Mozzarella:**
- While the oven is preheating, slice your fresh mozzarella balls into small rounds.
4. **Prepare the Dressing:**
- In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, lemon juice, honey (if using), and minced garlic.
- Season with salt and pepper to taste.
5. **Combine All Ingredients:**
- In a large mixing bowl, combine the cooked penne pasta, roasted carrots, parsnips, mozzarella slices, and chopped basil.
- Pour the dressing over the salad and toss gently until all ingredients are well coated.
- Adjust seasoning if necessary and serve immediately for best flavor.
#### Tips:
- For an extra burst of flavor, you can add a pinch of red pepper flakes to the vegetable mixture before roasting.
- If using frozen mozzarella balls, let them thaw at room temperature before slicing.
- Store any leftovers in an airtight container in the refrigerator and consume within 2 days for optimal taste.
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- **Meta Description:** Discover a vibrant and flavorful Barilla tri color penne pasta salad with roasted carrots, parsnips, fresh mozzarella, and basil. Perfect for summer picnics or family gatherings!
- **Title Tag:** "Barilla Tri Color Penne Pasta Salad Recipe | Roasted Carrots, Parsnips & Basil"
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