Grilled Ratatouille Pasta Salad
With perfectly ripe summer time vegetables, grilled ratatouille pasta salad is a delightful spin on the traditional French dish.
Servings: 6
Ingredients
Salad
- ½ pound (8 oz.) uncooked short pasta (such as ziti, penne, or farfalle)
- 1 eggplant (about 1 lb.), cut into ½ -inch pieces
- 2 zucchini (5 to 6 oz. each), halved, cut into ½ -inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 4 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large tomatoes (12 oz. each), cut into quarters (see note)
- ¼ cup chopped fresh basil (see note)
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon coarse ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Cook pasta al dente as directed on package. Drain and rinse with cold water.½ pound (8 oz.) uncooked short pasta
- Meanwhile, heat a grill pan (or a grill, if you have a grill basket) over medium-high heat. In a large bowl, toss together eggplant, zucchini, red onion, bell pepper, garlic cloves, 1 tablespoon olive oil, thyme, salt, and pepper.1 eggplant (about 1 lb.), cut into ½ -inch pieces, 2 zucchini (5 to 6 oz. each), halved, cut into ½ -inch pieces, 1 medium red onion, cut into 1-inch pieces, 1 red bell pepper, cut into 1-inch pieces, 4 cloves garlic, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Grill vegetables, 8 to 10 minutes, stirring occasionally, until tender and charred all over. Place in a large mixing bowl. Separate garlic from the vegetables, finely mince it, and add back to bowl.
- Grill tomatoes, 2 to 3 minutes each side. Let cool slightly and chop into bite-size pieces, adding to bowl with vegetables.2 large tomatoes (12 oz. each), cut into quarters
- Add cooked and cooled pasta; toss lightly to mix.
- In small bowl or measuring cup, combine dressing ingredients: olive oil, vinegar, salt, garlic powder, black pepper. Whisk to combine thoroughly.¼ cup extra virgin olive oil, 2 tablespoons white balsamic vinegar, ½ teaspoon kosher salt, ¼ teaspoon garlic powder, ⅛ teaspoon coarse ground black pepper
- Add dressing and chopped basil to bowl with vegetables and pasta. Stir lightly to combine. Serve at room temperature or cold.¼ cup chopped fresh basil
Video
Notes
- Tomatoes: Look for the best ripe tomatoes you can find. If they are smaller, such as Roma tomatoes, halve them and grill them for 2 to 3 minutes in the grill pan or basket, after you remove the other vegetables. Cherry or grape tomatoes should be left whole and grilled in the grill pan.
- Make ahead tips: If not serving immediately, reserve basil and add immediately before serving. Refrigerated salad may get a bit dry as the pasta continues to absorb the dressing. Reserve some of the vinaigrette to stir in when you serve the salad or drizzle the salad with a little more olive oil and vinegar to moisten, as desired.
- Add protein. Fresh mozzarella cheese, canned cannelini beans, or pepperoni are good choices. Replacing the pasta with cheese filled tortellini is another option.
Nutrition
Calories: 298kcal | Carbohydrates: 41g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 400mg | Potassium: 572mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1460IU | Vitamin C: 52mg | Calcium: 41mg | Iron: 1mg
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