Barilla’s New Piccolini Pasta
I really like Barilla brand pasta, and I love to use small pasta shapes in my cooking, so I was very interested in giving their new Piccolini line of miniature versions of their popular pasta shapes a try. Available in four fun mini-shapes — Mini Fusilli, Mini Wheels, Mini Farfalle (bowties), and Mini Penne — there’s a favorite for everyone.
Although Barilla is focusing on the kid-appeal of the new minis, utilizing a nicely conceived Scholastic Web site tie-in, I’d venture to say that kids aren’t the only ones who will appreciate the new shapes. For one thing, the smaller pasta shapes cook much quicker than their full-size counterparts — they’re done in only 7 minutes. For another, being bite-size, the shapes lend themselves very well to pasta salads and other lunch-box favorites of the adult brown-bag set.
Sure, younger kids will get a kick out of these little pasta shapes, but novelty-factor aside, I can’t wait to put these guys under chili, in casseroles, and in soups.
For recipes, a coupon, and pasta-themed activities, head on over to the promotional Web site.
Antipasto Pasta Salad with Mini Wheels
- 1/2 pound Barilla Piccolini Wheels
- 1 cup grape tomatoes, halved
- 1/2 small red onion, diced
- 1 cup broccoli, broken into small florets
- 8 ounces part-skim mozzarella, diced
- 20 slices pepperoni, halved
- 2 tablespoons chiffonade-cut* fresh basil
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
1. Cook pasta according to package directions. Rinse under cold running water to stop cooking and chill the noodles. Drain well and place in a large nonreactive mixing bowl.
2. Add tomatoes, onion, broccoli, mozzarella, and pepperoni to pasta. Sprinkle basil leaves over top. In a small bowl, combine olive oil, vinegar, salt, pepper, and minced garlic. Mix well and pour over salad ingredients in bowl. Toss well to coat. Serve at room temperature.
Variations: If desired, add black olives, green olives, marinated artichoke hearts, marinated button mushrooms, pepperoncini, or chopped red and green peppers.
*To cut basil chiffonade-style, make a stack of leaves and then cut them crosswise with a chef’s knife into thin ribbons.
Makes 4 to 6 generous servings
