Ratatouille Pasta Salad
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 226.79 g rotelle pasta, cooked and drained
- 1 large eggplant (about 1 1/2 lb.)
- 2.46 ml salt
- 118.29 ml chopped onion
- 2 medium zucchini, sliced
- 4.92 ml minced garlic
- 1 green bell pepper, cut into 1 inch strips
- 1 red bell pepper, cut into 1 inch strips
- 59.14 ml olive oil, divided
- 1.23 ml fresh ground pepper
- 118.29 ml chopped fresh basil
- 14.79 ml chopped fresh parsley
- 44.37 ml lemon juice
directions
- Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
- Place in a large shallow pan.
- Cover and bake at 400 degrees for 20-25 minutes or until tender.
- Uncover and set aside.
- Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
- Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
- Cover and chill at least 1 hour.
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