Rotini Roman Salad

Name: Rotini Roman Salad
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 (375 g) PKG CATELLI TRI-COLOUR ROTINI; 6 (1.5L) cups chopped rapini; 1/4 cup Red wine vinegar; 1 Clove garlic, minced; 1 1/2 (7 mL) tsp Dijon mustard and honey; 1/2 (2 mL) tsp hot pepper flakes, salt and pepper (approx.); 2 (500 mL) cups Halved grape tomatoes; 1/3 (75 mL) cup each golden raisins and toasted pine nuts

For a health conscious dish try our Rotini Roman Salad recipe! Packed with flavor this dish is sure to please both you and your family!

Vegetarian Short

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Servings

8 servings

Catelli Tricolour Rotini

Ingredients

8 servings

1 (375 g) PKGCATELLI TRI-COLOUR ROTINI

6 (1.5L) cupschopped rapini

1/4 cupRed wine vinegar

1Clove garlic, minced

1 1/2 (7 mL) tspDijon mustard and honey

1/2 (2 mL) tsphot pepper flakes, salt and pepper (approx.)

2 (500 mL) cupsHalved grape tomatoes

1/3 (75 mL) cupeach golden raisins and toasted pine nuts

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Cook rotini according to package directions. Add rapini during the last 2 minutes of cooking time. Drain and rinse under cold, running water until cool; drain well.

Step 2

Whisk vinegar, garlic, mustard, honey, salt and pepper until combined. Whisk in olive oil until combined.

Step 3

Toss pasta and rapini with tomatoes, raisins, pine nuts and vinegar mixture until combined. Adjust salt and pepper to taste.