Recipe

Ratatouille-Style Pasta Salad

Ingredients
16 oz. short-cut dried pasta (such as Sfoglini Organic Trumpet-Shaped Pasta)
3 medium zucchinis, halved lengthwise
1 medium eggplant, sliced into rounds about 1" thick
¾ cup Kowalski's Extra Virgin Olive Oil, plus more for grilling vegetables
8 oz. Kowalski's Signature Fresh Mozzarella Cheese (from the Specialty Cheese Department), cut into ½" cubes
6 oz. heirloom grape tomatoes, halved
¼ cup Kowalski's Balsamic Vinegar
3 tbsp. fresh thyme leaves
2 tbsp. chopped garlic
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
2 cups fresh basil leaves, roughly torn
Directions
  1. In a pot of salted boiling water, prepare pasta according to pkg. directions; drain.
  2. Rinse pasta with cold water until completely cool; drain thoroughly and set aside.
  3. Preheat a grill to medium-high heat.
  4. Brush zucchini and eggplant with oil as needed; grill on preheated grill until tender and slightly charred (8-10 min.).
  5. Set zucchini and eggplant aside to cool slightly.
  6. Slice cooled zucchini and eggplant into large bite-size pieces.
  7. In an extra-large mixing bowl, combine zucchini, eggplant, pasta, ¾ cup oil, mozzarella, tomatoes, vinegar, thyme and garlic; toss to combine.
  8. Season salad to taste with salt and pepper; fold in basil. 
  9. Let salad stand at room temperature for at least 1 hr. before serving to allow flavors to marry.
  10. Store leftovers in the refrigerator, covered, for up to 3 days.
     

Tasty Tip:

  • When grilling isn't possible or desirable, zucchini and eggplant may be sautéed on the stovetop over high heat.

Switch-Up:

  • Select a whole-grain or bean type of pasta. Both offer more health-helping fiber. Most people only consume half the fiber they should in a day. Fiber is key to creating a strong immune system.