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
For Salad:
- 8 ounces uncooked short pasta (such as ziti, penne, or farfalle)
- 1 eggplant (about 16 ounces)
- 2 zucchini (5 to 6 ounces each)
- 1 medium red onion
- 1 red bell pepper
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 2 large tomatoes (about 12 ounces each, see note)
- ¼ cup sliced fresh basil (see note)
For Vinaigrette:
- 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.8 ounces uncooked short pasta
- Meanwhile, prep the vegetables. Cut the eggplant into ½-inch pieces (no need to peel it!). Cut each zucchini in half, then into ½-inch pieces. Cut the red onion and bell pepper into 1-inch pieces. Try to cut the vegetables about the same size so they cook evenly.1 eggplant, 2 zucchini, 1 medium red onion, 1 red bell pepper
- 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.4 cloves garlic, peeled, 1 tablespoon olive oil, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon coarse 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.
- Cut each tomato into quarters. Grill tomato quarters briefly, about 2 to 3 minutes each side. Let cool slightly and chop into bite-size pieces, adding to bowl with vegetables.2 large tomatoes
- 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 vinaigrette and chopped basil to bowl with vegetables and pasta. Stir lightly to combine. Serve at room temperature or cold.¼ cup sliced 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.
- Get a head start: The vinaigrette can be made a day or two in advance. The vegetables can be prepped a day ahead and placed in an airtight container or ziptop bag. You can also cook the pasta ahead and refrigerate it until you're ready to make the salad.
- Serving 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 (I like mozzarella pearls), canned cannelini beans, or pepperoni are good choices. Replacing the pasta with cheese-filled tortellini is another option.
Nutrition
Calories: 295kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 402mg | Potassium: 624mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1471IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg
QR Code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.