Pasta salad featuring bow tie pasta, chopped tomato, roasted, eggplant, roasted zucchini, roasted yellow squash, roasted red bell pepper, roasted yellow pepper. Salad is dressed with balsamic vinaigrette,
minced garlic and sea salt. Garnished with fresh chopped basil leaves just prior to serving.
Ingredients -
1/3 cup Balsamic Vinaigrette
1 teaspoon minced Garlic
1 teaspoon Salt
12 ounces cooled Cooked Bow Tie Pasta
4 cups Tomatoes, cut in chunks
5 halves Roasted Eggplant, sliced crosswise
2 halves Roasted Zucchini, sliced crosswise
2 halves Roasted Yellow Squash, sliced crosswise
2 halves Roasted Red Bell Pepper, cut in narrow strips
2 halves Roasted Yellow Bell Pepper, cut in narrow strips
1/4 Fresh Basil Leaves, minced
Preparation:
1. In a small bowl, add the vinaigrette, salt and garlic.
2. Whisk until blended.
3. In a large bowl add the pasta, tomatoes, eggplant, zucchini, squash, and peppers.
4. Toss to coat.
5. Garnish with basil leaves.
6. Serve.
Pasta Salad Making Tips -
Herb Vinegars
Herb vinegars are cider, wine, or white vinegars with the added flavors of herbs such as basil, tarragon, oregano, and dill.
Pasta Salad Making Tips -
Rice Vinegar
Used in oriental cooking, rice vinegars are made from rice or sake. Clear to pale gold in color, rice vinegar has a slight tang, and slightly sweet taste.
