Veggie Rotini Pasta Salad with Roasted Butternut Squash and Citrus Dill Vinaigrette Recipe - Allrecipes.com
Veggie Rotini Pasta Salad with Roasted Butternut Squash and Citrus Dill Vinaigrette Recipe
  • READY IN 25 mins

Veggie Rotini Pasta Salad with Roasted Butternut Squash and Citrus Dill Vinaigrette

Recipe by  

"Barilla® Veggie Rotini pasta is tossed in a citrus-dill vinaigrette with roasted squash and onions for this quick vegetarian family pleaser."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Bring a large pot of water to a boil and cook the pasta one minute less than required; drain and toss with 1 tablespoon of olive oil. Place on sheet tray to cool down.
  2. Preheat oven to 425 degrees F.
  3. Mix butternut squash and onions with 1 tablespoon of olive oil and season with salt and pepper. Place on a baking sheet and roast in preheated oven until slightly browned and thoroughly cooked. Remove from the oven and set aside to cool down.
  4. In a blender combine mustard, dill, orange and lemon juices; blend to combine.
  5. Slowly drizzle in the remaining olive oil, season with salt and pepper to taste.
  6. In a large bowl combine the pasta with the vinaigrette, then fold in the roasted squash and onions.
  7. Top with shredded cheese and dill.
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Reviews More Reviews

May 01, 2014

I love this recipe, and I ate leftovers out of the fridge which were just as good! The butternut squash is sweet and perfectly matches with the salty cheese. So yummy!

 
Jun 16, 2014

It was a bit dry so next time I will add more to the citrus vinaigrette but this was good!

 

3 Ratings

Feb 03, 2015

This was awful. The flavors do not meld at all. Sorry.

 

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Nutrition

  • Calories
  • 475 kcal
  • 24%
  • Carbohydrates
  • 66.6 g
  • 21%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 281 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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