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| Colavita Rainbow Pasta Salad |
| Preparation
time:1hr |
| The addition of grilled vegetables, balsamic vinegar and fresh rosemary adds full flavor to this salad. |
Origin: Anna's Kitchen
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Ingredients:
1 pound COLAVITA Tri-Color Fusilli Pasta
1/2 cup COLAVITA Extra Virgin Olive Oil, divided
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon thyme, minced
2 cloves garlic, crushed
1 1/2 cups zucchini-cubed
1 1/2 cups eggplant, cubed
1 pint cherry tomatoes, halved
1 small can pitted black olives, halved
1 (6.5 - ounce) jar artichoke hearts in oil, drained
1 small red onion, chopped
1 recipe Balsamic, Rosemary Dressing (recipe follows)
Balsamic, Rosemary Dressing
1/2 cup COLAVITA Balsamic Vinegar
2 cloves garlic, crushed
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon fresh thyme, minced
Salt and freshly ground pepper to taste
3/4 cup COLAVITA Extra Virgin Olive Oil
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Preparation:
Cook pasta according to package directions; drain and rinse under cold water. Drain well; add 3 tablespoons oil; toss well; set aside. Wash zucchini and eggplant; dry well. Cut into cubes leaving skin on and discarding seeds from zucchini; mix with remaining oil, rosemary, garlic, thyme and salt and pepper. Broil or bake at 450 degrees F until slightly browned. Remove; allow to cool. Combine pasta, tomatoes, olives, artichokes, red onion, zucchini and eggplant in a large serving bowl; add dressing mixing well. Let sit at room temperature to allow flavors to incorporate, about 10 minutes.
Prepare the dressing: In a blender or large bowl, combine the vinegar and spices, mix well; slowly add oil, whisk or blend until well incorporated. Can be made ahead. 6 - 8 servings. Per Serving: 541 Calories (57.9% from fat); 35g Fat (5g Sat; 25g Mono, 3g Poly); 8g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Food Exchanges: 3 Grain (Starch); 1 Vegetable; 7 Fat.
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