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 servings
Calories 220kcal
Ingredients
Salad
- ½ pound (8 oz.) uncooked short pasta such as ziti, penne, or farfalle
- 1 small eggplant (about 1 lb.), cut into ½ -inch pieces
- 2 small zucchini (5-6 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
- 2 large tomatoes (12 oz. each), cut into quarters
- 4 cloves garlic
- 1 tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 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.
- 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, 1 tablespoon olive oil, thyme, salt, and pepper.
- Grill vegetables, 8-10 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, 2-3 minutes each side. Let cool slightly and chop into bite-size pieces, adding to bowl with vegetables.
- 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.
- Add dressing and chopped basil to bowl with vegetables and pasta. Stir lightly to combine. Serve at room temperature or cold.
Video
Notes
- If not serving immediately, reserve basil and add immediately before serving.
- Leftover salad may get a bit dry as the pasta continues to absorb the dressing. Drizzle 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: 220kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 400mg | Potassium: 550mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1168IU | Vitamin C: 47mg | Calcium: 39mg | Iron: 1mg