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Grilled Ratatouille Pasta Salad
Serves: 4-6
Prep Time: 25 MINS
Cook Time: 0 MINS
Ingredients
- Canola oil, for grill
- 12 oz. short pasta
- 2 small zucchini, halved lengthwise
- 1 small eggplant, sliced lengthwise
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 red onion, cut into rounds
- 2 tbsp. olive oil (15 Olives)
- Kosher salt and freshly ground black pepper
- 1 tbsp. red wine vinegar
- 1 c. basil, roughly chopped (The Villages Grown)
- 1 oz. Parmesan, grated (about 1/4 cup)
Directions
- Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil.
- While grill is heating, cook pasta on stovetop according to package directions.
- Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill vegetables, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces.
- Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil as needed). Fold in basil and grated Parmesan.