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

Rated as 3.33 out of 5 Stars

"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

25 m servings 475 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 475 calories; 18.9 g fat; 66.6 g carbohydrates; 14.3 g protein; 10 mg cholesterol; 281 mg sodium. Full nutrition

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Reviews

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

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!

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