RATATOUILLE PASTA SALAD

Ratatouille Pasta Salad image

Make and share this Ratatouille Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

Previous Next

Ingredients

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

Steps:

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.

Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4

*** Explore more Ratatouille Pasta Salad Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#weeknight #time-to-make #course #main-ingredient #preparation #occasion #salads #pasta #vegetables #summer #vegan #vegetarian #dietary #seasonal #pasta-rice-and-grains #4-hours-or-less