Subheader Image


Yield: 12 portions


4 ½ lbs. - Rosina® Cavatelli Pasta (48-48023-100)               
1/4 cup - Olive Oil                               
6 oz. - Roasted Garlic, chopped                      
3 lbs - Assorted Grilled Vegetables, diced
(red onion, red and green bell pepper, mushroom,
zucchini, yellow squash, etc)                                                
6 oz. - Sun-Dried Tomato, packed in oil, chopped               
12 oz. - Parmesan cheese, shredded                       
8 tbsp. - Fresh Basil, thinly shredded                       
4 tbsp. - Balsamic Vinegar                           
2 tbsp. - Salt, kosher                               
2 tbsp. - Fresh Cracked Black Pepper                        


  1. Place 6 oz. Rosina® Cavatelli Pasta in boiling salted water and cook for 5-7 minutes until al dente, drain and hold warm.
  2. Heat a large sauté pan over high heat, then add ¼ cup of olive oil and ½ oz. of roasted garlic and toss until you can just smell the garlic, 1-2 minutes.
  3. Add 4 oz. of assorted grilled vegetables and toss in the oil until just heated through, 2-3 minutes.
  4. Add the cooked Rosina® Cavatelli Pasta and toss until fully incorporated and heated through, 1-2 minutes.
  5. Add ½ tsp. of both the basil and parmesan cheese and toss.
  6. Add 1 tsp. of balsamic vinegar and ½ tsp. of salt and toss.
  7. When all products are fully heated through, place the pasta into a warm serving bowl.
  8. Garnish with ½ oz. parmesan.  Sprinkle with 1 tsp. of basil and ½ tsp. of fresh cracked pepper.