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Ratatouille Pasta Salad

Ratatouille Pasta Salad
 
Yield:
1 gal. or 16 servings, 1 cup each

Ingredients

Ingredients Weights Measures
cooked rotini pasta 2 lb. + 6 oz. 2 qt.
plum tomatoes, grilled, diced 13 oz. 2 cups
eggplant, grilled, diced 6-1/2 oz. 1 cup
yellow squash, grilled, diced 5 oz. 1 cup
zucchini, grilled, diced 5 oz. 1 cup
canned artichoke hearts, well drained, quartered 5 oz. 1 cup
shredded Asiago cheese 4 oz. 1 cup
fresh basil, chiffonade 1-1/4 oz. 1 cup
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil 8 oz. 1 cup
pine nuts, toasted 2 oz. 1/2 cup
fresh Italian parsley, chopped - 1/2 cup
oil-packed sun-dried tomatoes, drained, diced 3 oz. 1/2 cup
roasted red peppers, julienned 3 oz. 1/2 cup
crushed red pepper - 1 tsp.
salt and black pepper - to taste

Directions

COMBINE ingredients.

Kraft Kitchens Tips

Make Ahead
Salad can be made ahead of time. Refrigerate up to 2 days before serving. Moisten with additional dressing just before serving, if necessary.
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