Roasted Ratatouille Pasta Salad
This recipe features a signature pasta dish with an updated contemporary appeal of rich roasted veggies and authentic flavor of Grande Fresh Mozzarella.
Course: Pastas
Products used: Fior·di·Latte
Roasted Ratatouille Pasta Salad
Yield: 50 oz. (eight 6 oz. servings)
Ingredients
- 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)
Directions
- Combine 1 1/2 lbs. penne and 12 oz. red wine vinaigrette in a large bowl and toss to blend. Add remaining ingredients and fold to blend.
- Cover and chill to hold.
- Portion 6 oz. Roasted Ratatouille Pasta Salad on plate.
Roasted Vegetables
Yield: 24 oz. (12 servings)
Ingredients
- 12 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
Directions
- Combine all ingredients in a large bowl; toss to blend. Arrange in a single layer on half-size sheet pans.
- Bake in an impingement oven at 450°F for 8 minutes, in a deck oven at 450°F for 20 minutes, or until golden and roasted.
Variations
Ingredients
- To serve 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.
