Best Ratatouille Pasta Salad With Rocket Recipes

Grilled Ratatouille Pasta Salad image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 11

2 medium zucchini (about 1 1/2 lb.), halved lengthwise
1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
10 oz. penne or casarecce pasta
1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces
8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved
2 Tbsp. white balsamic or white wine vinegar
1 Tbsp. thyme leaves
1 cup basil leaves

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 image

Provided by ratherbeswimmin

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 ounces rotelle pasta, cooked and drained
1 large eggplant (about 1 1/2 lb.)
1/2 teaspoon salt
1/2 cup chopped onion
2 medium zucchini, sliced
1 teaspoon minced garlic
1/2 green bell pepper, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1/4 cup olive oil, divided
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice

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.

Nutrition Facts : Calories 273.1, Fat 8.1, SaturatedFat 1.1, Sodium 154.4, Carbohydrate 47.8, Fiber 8.9, Sugar 3.5, Protein 5.4