Description
A delicious and colorful Grilled Ratatouille Pasta Salad that combines fresh grilled vegetables with pasta for a delightful meal.
Ingredients
Scale
- 8 ounces of pasta (penne or rotini)
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 medium eggplant, diced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup feta cheese, crumbled (optional)
- Balsamic glaze for drizzling (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- Preheat the grill to medium-high heat. In a large bowl, combine the zucchini, yellow squash, red bell pepper, eggplant, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss to coat.
- Place the vegetables on the grill and cook for about 5-7 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and let cool slightly.
- In a large mixing bowl, combine the cooled pasta and grilled vegetables. Drizzle with the remaining tablespoon of olive oil and toss to combine.
- Add the chopped basil and feta cheese (if using) to the pasta salad. Toss gently to mix everything together.
- Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. Drizzle with balsamic glaze before serving if desired.
Notes
- For added protein, consider adding grilled chicken or chickpeas to the salad.
- Substitute the feta cheese with mozzarella or omit it entirely for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg