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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at grandecheese.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Baking sheet
- Oven
- Measuring cup
- Spoon
- Plate
- Plastic wrap
- Airtight container
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)
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