Barilla Tri Color Primavera With Briannas Dressing Recipes

PASTA PRIMAVERA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender-crisp, 2 to 6 minutes. Drain pasta and asparagus and chill until ready to use, at least 10 minutes.
• Meanwhile, combine mayonnaise, sour cream, ranch dressing mix, dip mix, and Italian dressing mix in a bowl.
• Assemble chilled rotini, asparagus, ham, romaine, cucumber, and avocado in a large bowl. Top with mayonnaise dressing mixture and toss. Chill for at least 30 minutes before serving.

BARILLA TRI-COLOR PRIMAVERA WITH BRIANNAS DRESSING

Steps:

• Bring a large pot of water to a boil and cook the Barilla Tri-Color Rotini according to the package directions.
• Drain 1 minute shy of required cooking time and toss with 2 Tsp of olive oil.
• Place on a sheet tray to cool down.
• Meanwhile, saute the diced zucchini with 2 Tsp of olive oil until lightly browned, then season with salt and pepper.
• Remove from heat and set aside to cool. Once the zucchini and pasta are cool, combine them in a large bowl.
• Add Briannas Creamy Balsamic Dressing, cherry tomatoes and basil, then stir to combine.
• Once combined, top with crumbled feta cheese.