Grilled Ratatouille Pasta Salad
A vibrant summer pasta salad featuring grilled zucchini and eggplant, fresh tomatoes, and mini mozzarella balls, all tossed with herbs and a light vinaigrette. This Mediterranean-inspired dish combines the smoky char of grilled vegetables with the freshness of classic ratatouille ingredients.
Ingredients
- •2 medium zucchini
- •1 medium eggplant
- •¾ cup extra-virgin olive oil
- •2½ tsp kosher salt
- •1 tsp freshly ground black pepper
- •10 oz penne pasta
- •1 large heirloom tomato
- •8 oz Ciliegini mozzarella
- •2 Tbsp white balsamic vinegar
- •1 Tbsp thyme leaves
- •1 cup basil leaves
Cooking Instructions
- 1.
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.
12 min
- 2.
Cook pasta according to package directions.
10 min
- 3.
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.
10 min
- 4.
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.
