Grilled ratatouille pasta salad for a fresh summer meal

Ingredients for Grilled ratatouille pasta salad

• 300 g courgettes, halved lengthwise

• 450 g aubergine, cut into 2.5 cm wedges

• 180 ml extra-virgin olive oil, divided

• 15 g kosher salt, divided

• 5 g freshly ground black pepper, divided

• 280 g penne or casarecce pasta

• 450 g heirloom or beefsteak tomato, cut into 2.5 cm pieces

• 225 g ciliegini (mini fresh mozzarella balls), drained, halved

• 30 ml white balsamic or white wine vinegar

• 15 ml thyme leaves

• 30 g basil leaves

How to make Grilled ratatouille pasta salad

1. Preheat the grill to medium heat.

2. Toss the zucchini, eggplant, and 60 ml of oil on a rimmed baking tray; season with 1 tsp salt and ½ tsp pepper.

3. Grill the vegetables, turning often, until they are steamy, tender, and charred all over, about 8–12 minutes.

4. Return the grilled vegetables to the baking tray and allow them to cool.

5. Cook the pasta according to the package instructions.

6. Slice the grilled vegetables into bite-sized pieces and transfer them to a large bowl.

7. Add the chopped tomato, cheese, vinegar, thyme, 1½ tsp salt, ½ tsp pepper, and the remaining 120 ml of oil to the bowl, and mix well to combine.

8. Drain the pasta and immediately add it to the bowl with the vegetables.

9. Mix thoroughly to combine, then top with fresh basil.

Do Ahead: The vegetables can be grilled up to 3 days in advance. Transfer them whole to an airtight container and chill.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.