Roasted Ratatouille Pasta Salad

Roasted Ratatouille Pasta Salad

• 1 ¹⁄₂ lb. Pasta such as penne, cooked, drained (8 cups)
• 12 oz. Red wine vinaigrette (1 1/2 cups)
• 12 oz. Grande Ciliegine Fresh Mozzarella, drained (36 balls)
• 24 oz. Roasted Vegetables (see recipe) (5 cups)
• 2 oz. Kalamata olives, pitted, drained (1/2 cup)
• 1 tbsp. Basil, fresh, chiffonade
• 6 oz. Roasted ratatouille pasta salad, chilled (see recipe) (1 1/2 cups)

Roasted Vegetables

• 2 oz. Zucchini, 1-inch slice (3 cups)
• 8 oz. Eggplant, 1-inch dice (4 cups)
• 8 oz. Red and green bell peppers, 1-inch dice (2 cups)
• 4 oz. Red onion, fajita-cut (1 cup)
• 6 oz. Cherry tomatoes, fresh (1 1/2 cups)
• 2 oz. Olive oil (1/4 cup)
• 2 tsp. Garlic and pepper seasoning blend

Variations

• 12 serve To as an entree salad: combine 12 oz. Roasted Ratatouille Pasta Salad, 1/2 oz. fresh salad greens and an additional 3 Grande Ciligine Fresh Mozzarella balls in bowl: toss to blend and arrange on plate.