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Barilla® Tri Color Penne Salad with Carrots and Mozzarella
What You Need:
1 box Barilla® Tri-Color Penne
6 tablespoons extra virgin olive oil
½ onion, diced
2 carrots thinly cut on a bias
2 balls fresh mozzarella
2 tablespoons lemon juice
salt and black pepper, to taste
8 leaves fresh basil, chopped
- 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
- Pre-heat the oven to 425°F, toss carrots with 1 tablespoons olive oil, salt and pepper, place on sheet tray and roast for 20-25 minutes or until lightly browned and cooked through
- Set aside to cool down
- Once cooled, combine the pasta with all the remaining ingredients and season with salt and pepper to taste.
Chef's Note: Parsnips are a great addition to this dish if you happen to have them on hand. Thinly slice 3 parsnips on a bias, toss with 1 tablespoon of olive oil to coat and roast with the carrots.