Best Ratatouille Pasta Salad Recipes

GRILLED RATATOUILLE PASTA SALAD

Steps:

• Prepare a grill for medium heat. Toss zucchini, eggplant, and 1/4 cup oil on a rimmed baking sheet; season with 1 tsp. salt and 1/2 tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8-12 minutes. Return to baking sheet and let cool.
• Cook pasta according to package directions.
• Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
• Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

RATATOUILLE PASTA SALAD

Steps:

• Peel eggplant, and cut into 3/4 inch cubes; sprinkle evenly with salt.
• Place in a large shallow pan.
• Cover and bake at 400 degrees for 20-25 minutes or until tender.
• Uncover and set aside.
• Saute onion and next 4 ingredients in 2 tablespoons olive oil in a large Dutch oven until vegetables are crisp-tender.
• Add eggplant, pasta, remaining olive oil, and next 4 ingredients, tossing gently.
• Cover and chill at least 1 hour.

RATATOUILLE PASTA SALAD WITH ROCKET

Steps:

• Cook the pasta following the pack instructions, then drain and toss with the ratatouille (you could use the recipe from our Herb & garlic pork with summer ratatouille), olives and vinegar. Spoon into a container and top with the rocket. Toss the rocket through just before eating.