Portion 6 oz. Roasted Ratatouille Pasta Salad on plate.
Yield: 24 oz. (12 servings)
Combine all ingredients in a large bowl; toss to blend. Arrange in a single layer on half-size sheet pans.
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
Roasted Ratatouille Pasta Salad
Yield: 50 oz. (eight 6-oz. servings)
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.
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.