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Il primo pasta salad

Il primo pasta salad

(from our April, 2010 newsletter)
This great cold salad has penne tossed with roasted traditional Mediterranean vegetables and dressed with our own sun dried tomato vinaigrette.

       
Dry ingredients: 
1 # penne pasta, cooked al dente
1 med eggplant....cut into approx, 1/2" by  2 " strips
1 zucchini......cut in half lengthwise then in half round thick slices....about 1/4 "  thick
1 red pepper......cut in thick julienned slices
1 jar marinated artichoke hearts
 pitted kalamata olives....about 1/2 c.
 olive oil, salt and pepper
 
  1. Toss eggplant, zucchini,  and red pepper with 1/2 c. olive oil and about 1 tsp. ea salt and pepper.
  2. Turn onto a baking sheet and roast in a 400 degree oven, 12-15 minutes, until softened and lightly browned.
  3. Let cool and toss in bowl with cooked pasta, olives, artichokes and about 1/2-3/4 cup of the sun dried tomato vinaigrette.
  4. Lastly, always check for salt and pepper.