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.

Roasted Ratatouille Pasta Salad

6 oz. (1 1/2 cups) Roasted ratatouille pasta salad, chilled (see recipe)

Roasted Vegetables

12 oz. (3 cups) Zucchini, 1-inch slice

8 oz. (4 cups) Eggplant, 1-inch dice

8 oz. (2 cups) Red and green bell peppers, 1-inch dice

4 oz. (1 cup) Red onion, fajita-cut

6 oz. (1 1/2 cups) Cherry tomatoes, fresh

2 oz. (1/4 cup) Olive oil

2 tsp. Garlic and pepper seasoning blend

Roasted Ratatouille Pasta Salad

1 1/2 lb. (8 cups) Pasta such as penne, cooked, drained

12 oz. (1 1/2 cups) Red wine vinaigrette

24 oz. (5 cups) Roasted Vegetables (see recipe)

2 oz. (1/2 cup) Kalamata olives, pitted, drained

1 tbsp. Basil, fresh, chiffonade


Roasted Ratatouille Pasta Salad
Yield: One Side Salad
  1. Portion 6 oz. Roasted Ratatouille Pasta Salad on plate.
Roasted Vegetables
Yield: 24 oz. (12 servings)
  1. Combine all ingredients in a large bowl; toss to blend. Arrange in a single layer on half-size sheet pans.
  2. 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)
  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. Cover and chill to hold.