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 Ratatouille Pasta Salad

Ratatouille Pasta Salad

Combine ingredients.
1 gal. or 16
servings | 1 cup each


2 qt. rotini pasta
2 cups plum tomatoes
1 cup eggplant
1 cup yellow squash
1 cup zucchini
1 cup artichoke hearts
1 cup Asiago cheese
1 cup fresh basil
1 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
1/2 cup pine nuts
1/2 cup Italian parsley
1/2 cup oil-packed sun-dried tomatoes
1/2 cup roasted red pepper
1 tsp. crushed red pepper
to taste black pepper


Preparation Steps
  • Combine ingredients.
  • 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.