Best Barillas Warm Veggie Pasta Salad Recipes

BARILLAS WARM VEGGIE PASTA SALAD

Barillas Warm Veggie Pasta Salad image

This recipe has brussel sprouts, asparagus, zucchini and onions, with Barilla bow tie pasta, as per recipe request. The original had wine as well as chicken stock. You could make this vegetarian by using vegetable stock instead of chicken stock.

Provided by Dienia B.

Categories < 60 Mins

Time 44m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

16 ounces bow tie pasta, Barilla
2 tablespoons olive oil
1/4 cup onion, minced
1 garlic clove, minced
8 ounces Brussels sprouts, halved
1/2 lb asparagus, chopped
2 teaspoons thyme
1 zucchini, chopped
1 cup chicken stock
1/4 cup cream
1 teaspoon pepper
1/2 cup parmesan cheese

Steps:

Cook 1 box Barilla bow tie pasta al dente while cooking sauce.
Add oil to pan; add onion; add garlic.
Add brussel sprouts; saute.
Add asparagus.
Add thyme (fresh is better but dried works).
Add zucchini; saute.
Add chicken stock; reduce by half.
Make sure veggies are not mushy; they need to be crisp.
Add cream and cracked pepper to taste.
Add drained pasta.
Fold in Parmesan cheese.

Nutrition Facts : Calories 443, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.4, Sodium 220.3, Carbohydrate 62.5, Fiber 4.8, Sugar 4.4, Protein 17.6

VEGGIE PASTA SALAD

Veggie Pasta Salad image

Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper. , Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 352mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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