Ratatouille pasta salad
Nov 30, 1975 1:00pm- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Ratatouille pasta salad
- 375 gram rigatoni pasta
- 1/2 rindless bacon rasher (30g), chopped coarsely
- 1 chorizo sausage (170g), sliced thinly
- 2 cup (400g) reserved ratatouille
- 1/3 cup (25g) shaved parmesan cheese
- 1/3 cup (50g) semi-dried tomatoes in oil, drained, chopped coarsely
- 1/4 cup firmly packed fresh small basil leaves
Method
Ratatouille pasta salad
- 1Cook pasta in large saucepan boiling water until tender. Reserve ¼ cup of the cooking liquid; drain pasta.
- 2Meanwhile, cook bacon and chorizo, separately, in medium heated frying pan, stirring, until crisp. Drain separately on absorbent paper.
- 3Combine pasta, ratatouille and reserved cooking liquid with chorizo, cheese, tomato and basil in large bowl, season to taste; divide into serving bowls.
Notes
You could substitute the bacon and chorizo with ham and mild salami if you prefer.