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Flavorful Grilled Ratatouille Pasta Salad Recipe Perfect for Summer BBQs

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A smoky, fresh, and hearty grilled ratatouille pasta salad that captures the essence of summer, perfect for BBQs and light lunches.

Ingredients

Scale
  • 1 medium zucchini, sliced into 1/2-inch rounds
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into large strips
  • 1 yellow bell pepper, cut into large strips
  • 1 cup cherry tomatoes, halved
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 8 oz short pasta like penne or fusilli
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/3 cup extra virgin olive oil
  • Optional: 1/4 cup crumbled feta or shaved Parmesan

Instructions

  1. Slice the zucchini, eggplant, and bell peppers evenly into 1/2-inch rounds or strips. Halve the cherry tomatoes and mince the garlic.
  2. Toss all the veggies with 2 tablespoons olive oil, minced garlic, salt, and pepper in a large bowl until well coated.
  3. Preheat grill to medium-high heat. Arrange veggies on grill grates or in a grill basket. Grill for about 4-5 minutes per side until tender with grill marks. Add cherry tomatoes last or grill in a basket. Remove and let cool slightly.
  4. Bring a large pot of salted water to a boil. Cook 8 oz pasta according to package instructions until al dente (8-10 minutes). Drain and rinse under cold water to cool.
  5. In a small bowl, whisk together 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, and 1/3 cup extra virgin olive oil. Season with salt and pepper to taste.
  6. In a large bowl, combine cooled pasta, grilled veggies, chopped basil, parsley, and diced red onion. Pour dressing over and toss gently to combine.
  7. If using cheese, sprinkle feta or Parmesan on top and toss gently.
  8. Refrigerate salad for at least 30 minutes before serving to allow flavors to meld. Toss again before serving and add a drizzle of olive oil if desired.

Notes

If you don’t have a grill, use a broiler or roast the veggies in the oven at high temperature. Avoid overcrowding the grill basket to prevent steaming. Rinse pasta under cold water to stop cooking and keep fresh. The salad tastes better after chilling for a few hours or overnight. For vegan version, omit cheese or use plant-based alternatives. Gluten-free pasta or quinoa can be used for gluten-free option.

Nutrition

Keywords: grilled ratatouille, pasta salad, summer BBQ, grilled vegetables, healthy salad, vegetarian, vegan option

Find it online: https://bouncybowl.com/flavorful-grilled-ratatouille-pasta-salad-recipe-perfect-for-summer-bbqs/