Barilla® Veggie Rotini Pasta Salad with Roasted Butternut Squash & Citrus Dill Vinaigrette

By tcasteel2000

Ingredients

• 8 ounces (dry) Barilla® Veggie Rotini
• 1 tablespoon coconut oil
• 1/2 onion diced
• 1 teaspoon Dijon mustard
• 2 tablespoons dill plus extra for garnish
• 1 orange juiced
• 2 tablespoons lemon juice
• 2 tablespoons of olive oil
• salt and black pepper to taste
• 1/2 cup Parmigiano-Reggiano cheese shredded

Details

Servings 4
Adapted from barilla.com

Preparation

Step 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 and place on sheet tray to cool down

In a preheated oven at 425˚F ROAST the butternut squash and onions mixed with 1 tablespoon of coconut oil and seasoned with salt and pepper
When the squash is lightly browned, remove from the oven and set aside to cool down.
In a blender COMBINE mustard, dill, orange and lemon juice and blend to combine
Slowly drizzle in the 3 Tbsp. olive oil
In a large bowl COMBINE the pasta with the vinaigrette, then fold in the roasted squash and onions
Top with shredded cheese and dill