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Roasted Ratatouille Pasta Salad

pasta salad

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Ingredients
    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.
Instructions
    Roasted Ratatouille Pasta Salad
  1. 1
    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.
  2. 2
    Cover and chill to hold.
  3. 3
    Portion 6 oz. Roasted Ratatouille Pasta Salad on plate.
    4. Roasted Vegetables
  4. 4
    Combine all ingredients in a large bowl; toss to blend. Arrange in a single layer on half-size sheet pans.
  5. 5
    Bake in an impinger oven at 450°F for 8 minutes, in a deck oven at 450°F for 20 minutes, or until golden and roasted.
Read it online: https://grandecheese.com/recipes/roasted-ratatouille-pasta-salad/