Tag Archives: Barilla

Barilla Pasta Giveaway Cookbooks, Cups, Apron and Salad in a Jar

To celebrate the kids going back to school we’ve got a Barilla Pasta Giveaway and some recipes for salads in a jar for you!

You’ll win Barilla pasta, Barilla branded apron and measuring cups and a David Rocco cookbook! WOO HOO! This is truly my fav pasta as it cooks up perfectly. Stick exactly to the cooking times and you’ll be good to go!

barilla contest

Italian Pasta Salad with Balsamic Vinegar

  • 2/3 cups  elbow pasta
  • 1 tablespoon  extra-virgin olive oil
  • 1/3 cup  fresh mozzarella, diced
  • 1/3 cup  cherry tomatoes
  • leaves of basil
  • 1/2 tablespoon  balsamic vinegar
  • 1/3 cup  cooked ham, julienned 
 Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with a tiny amount of olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss pasta with olive oil, mozzarella, cherry tomatoes, basil, balsamic vinegar, and ham; serve in Mason jars.

Farfalle Pasta Salad with Smoked Salmon and Yogurt

    • 2/3 cups  farfalle pasta
    • 1 1/8 teaspoon  extra-virgin olive oil
    • 1/3 cup  cherry tomatoes, halved
    • 2 tablespoons  plain yogurt
    • hardboiled egg, sliced into rounds
    • 1/3 cup  red onion
    • 1/3 cup  smoked salmon

Bring a medium pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with ⅛ teaspoon olive oil to prevent the pasta from sticking together, and then lay it flat on a platter to cool down. Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes, then set aside to cool.

Toss pasta with olive oil, cherry tomatoes, yogurt, eggs, red onion, and smoked salmon. Divide into Mason jars and top each with 10 capers.

Asian Pasta Salad with Seaweed

  • 2/3 cups  orzo pasta
  • 1/8 teaspoon  extra-virgin olive oil
  • 2/3 cups  prepared seaweed salad
  • 1/2 cup  edamame
  • 1 tablespoon  low-sodium soy sauce
  • 1/2 tablespoon  sesame oil
  • large shrimp, cooked

Bring a small pot of water to a boil. Cook pasta 1 minute less than package directions; drain. Drizzle with olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down.

Toss orzo pasta with olive oil, seaweed salad, edamame, soy sauce, sesame oil, and shrimp; serve in Mason jars.

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Share The Table Barilla Family Friendly Recipes

We’ve partnered with Barilla to bring you some Barilla family friendly recipes to encourage you to cook and dine together! Barilla® created Share The Table®  to help inspire, empower and support all families to enjoy more meaningful meals. Check out the website for more details on how to make family meal time more meaningful!

I also made an awesome Avocado Pasta Salad with Barilla’s bowtie pasta. Recipe here. These new recipes are easy peasy and full of summer veggies. Simple to make, meaning kids can be involved.

Barilla is still a family-owned company which believes that the table is much more than just a place to eat, and food is better when it is shared.  Preparing and eating food together is one of the simplest things we can do to live better. Enjoying great food with family and friends not only provides us with physical sustenance, but it also nourishes us mentally and emotionally.

Barilla Share the Table

Ingredients

1 box of Barilla Whole Grain Spaghetti
2 Tbsp Extra virgin olive oil
1 clove Garlic chopped
1 medium zucchini sliced in ribbons with peeler (kid friendly)
2 Yellow squash or zucchini sliced with peeler
400 grams San marzano tomatoes canned
125 ml water
Fresh basil cut into strips
4 leaves Parmigiano reggiano grated 100 gSalt to tasteBlack pepper to taste

Preparation

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.
COOK Whole Grain Spaghetti 1 minute less than recommended cook time on package. Meanwhile, ADD zucchini and yellow squash to the skillet and sauté for 3-4 minutes. ADD tomatoes and water. Season with salt and pepper.
DRAIN Whole Grain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute.
TURN off heat and toss in basil.
TOSS with Parmigiano cheese before serving

Barilla Share The Table

Ingredients

350 g Barilla Rigatoni
400 g Cherry tomatoes
Half a sweet onion thinly sliced
1 Eggplant cut into small pieces
3 tablespoons Extra virgin olive oil
3 tablespoons Pecorino or Parmesan cheese grated
1 Yellow bell peppers cut in matchsticks
1 Red bell pepper cut in matchsticks
2 Small zucchini cut into rounds
Salt and Pepper as needed

1 Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the onion for 2 mins; add the pepper
After a few minutes, add the unpeeled eggplant and zucchini, cut into round slices, and fry over a med-high heat stirring frequently for 5 mins. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
1 Cook the Barilla Rigatoni in plenty of salted water according to package directions add to the sauté with the sauce. Sprinkle with grated cheese and serve.

*This post is sponsored by Barilla.

Avocado Dill Pasta Salad

The other weekend we went out boating with some friends up to Gibsons. Last time we stopped for lunch at Smitty’s Oyster House in Gibsons, and, as anyone who knows me knows, it’s right up my oyster loving alley, but this time we decided we’d stop and picnic. Quite frankly, I haven’t been a big fan of either potato or pasta salads, but recently this has changed. Firstly, with the potato salad I had at Urban Digs Farm (get the recipe from my pal Rebecca Coleman of Cooking by Laptop here), and secondly with this recipe I packed up to share on the boat.

We served up the salad with a variety of grilled meat skewers, an excellent Thai Noodle Salad (must get that recipe too), crusty bread and crisp white wine. Gruner Vetliner would be my recommendation; perfect boating wine.

Avocado Dill Pasta Salad

Vinaigrette

3/4 cup olive oil
6 tablespoons red wine vinegar
2 teaspoons sugar
2  garlic cloves minced
3 tablespoons fresh dill, minced
3 teaspoons fresh oregano
1 teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper, to taste

Barilla

Pasta Salad:

1/2 Barilla Farfalle (Bow Tie Pasta)
2 cups halved Grape Tomatoes (Windset are my favs = locally grown)
1 large English cucumber diced
3 green onions chopped
1/2 cup Kalamata olives, drained, pitted, & chopped
1/2 cup feta cheese, crumbled

Finish With

3 Avocados From Mexico, diced
2 tablespoons fresh dill, for garnish

Directions

For the vinaigrette:

  1. When I make my salad dressings, I shake em in a jar. Add all ingredients and SHAKE SHAKE SHAKE!

For the salad:

  1. Cook pasta, according to package directions, in well-salted water. Drain, rinse, and cool. I cooked the Barilla Pasta for 12 mins.
  2. Combine all ingredients in a large bowl EXCEPT the avocado and dill. Toss with 2/3 of the vinaigrette until everything is evenly coated.
  3. Cover salad and refrigerate for at least 4 hours or overnight. Remove from the refrigerator, add avocado last so it doesn’t brown (right before serving) and stir in remaining vinaigrette. Garnish with dill, and a bit of fresh pepper.

Boating

 

All aboard! You can even sleep on this rather luxurious sea vessel!

Forest Fire Haze

Check out the haze from the nearby forest fires. Very unfortunate! Be careful out there.

Boating 2015

We all look happy, Porcha dog not so much. But she loves it. Really, she does.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d make and eat this salad even if I wasn’t and you should too! Also Urban Digs Farm is a client of Slap Communications with whom I consult, and Barilla sent me the pasta I used and loved.  Disclosed!