Recipe

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
  • 1
    Cook pasta in large saucepan boiling water until tender. Reserve ¼ cup of the cooking liquid; drain pasta.
  • 2
    Meanwhile, cook bacon and chorizo, separately, in medium heated frying pan, stirring, until crisp. Drain separately on absorbent paper.
  • 3
    Combine 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.

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