Ratatouille Pasta Salad
Bursting with Mediterranean flavors, Ratatouille Pasta Salad is a vibrant and wholesome dish that combines the best of roasted summer vegetables with al dente pasta and a tangy homemade vinaigrette. Featuring a medley of zucchini, eggplant, bell peppers, and cherry tomatoes, this easy-to-make recipe is perfectly seasoned with thyme, oregano, and fresh basil, offering a herbaceous twist. The roasted vegetables bring a smoky depth, while a splash of red wine vinegar brightens every bite. Topped with optional Parmesan cheese, this pasta salad makes for a delightful make-ahead meal, served chilled or at room temperature. Ideal for picnics, potlucks, or simple weeknight dinners, this recipe is a must-try for fans of Mediterranean cuisine and wholesome, veggie-packed dishes.
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Recipe Information
Ingredients
- 300 g pasta (penne, rotini, or farfalle)
- 1 medium zucchini
- 1 small eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 300 g cherry tomatoes
- 1 medium red onion
- 3 tbsp olive oil
- 2 cloves garlic cloves
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 10 leaves basil leaves
- 2 tbsp red wine vinegar
- 50 g grated Parmesan cheese (optional)
Instructions
Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water. Set aside.
Dice the zucchini, eggplant, red bell pepper, and yellow bell pepper into bite-sized pieces. Slice the red onion into thin wedges. Halve the cherry tomatoes.
Place the chopped vegetables (excluding the cherry tomatoes) onto the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with thyme, oregano, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20 minutes, tossing halfway through. In the last 5 minutes of roasting, add the cherry tomatoes to the baking sheet.
While the vegetables are roasting, mince the garlic and whisk it together with the remaining 1 tablespoon of olive oil and the red wine vinegar to make the vinaigrette.
Once the vegetables are roasted, allow them to cool slightly. In a large bowl, combine the cooked pasta, roasted vegetables, and vinaigrette. Toss gently to combine.
Chop the basil leaves and stir them into the pasta salad. Taste and adjust seasoning as needed.
If desired, sprinkle grated Parmesan cheese over the top before serving.
Serve the Ratatouille Pasta Salad at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5405 mg | 235% | |
| Total Carbohydrate | 180.7 g | 66% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 46.9 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 764 mg | 59% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3187 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
