Discover a vibrant Ratatouille Pasta Salad packed with roasted vegetables, whole wheat pasta, and a tasty balsamic dressing for a healthy meal.

Ratatouille Pasta Salad is a delightful and vibrant dish that embodies the ease of preparation while delivering a mouthwatering combination of flavors and textures. Making this salad is remarkably straightforward, as it requires just a few simple steps: cooking whole wheat pasta, roasting fresh vegetables, and blending it all with a light vinaigrette.

On busy weeknights, you can have a nutritious and satisfying meal ready in under an hour

This means that even on busy weeknights, you can have a nutritious and satisfying meal ready in under an hour. Packed with colorful vegetables like zucchini, yellow squash, and bell peppers, the salad looks appealing and offers many nutritional benefits.

All fantastic health boosters for your family.

Whole wheat pasta adds fiber to the dish, helping to promote digestive health. At the same time, fresh ingredients like tomatoes and basil provide vitamins, antioxidants, and anti-inflammatory properties—all fantastic health boosters for your family.

An exceptional option for family dinners

This Ratatouille Pasta Salad is an exceptional option for family dinners, not just because of its deliciousness but also because of its health benefits. It's an excellent way to sneak in various vegetables for your loved ones, promoting a balanced diet loaded with essential nutrients.

This dish is both satisfying and nourishing.

The combination of healthy fats from olive oil and the heartiness of whole wheat pasta ensures that this dish is both satisfying and nourishing. Additionally, this salad can be enjoyed warm, chilled, or at room temperature, making it versatile for different occasions or leftovers.

This Ratatouille Pasta Salad is sure to impress

Whether it's a casual family meal or a potluck with friends, this Ratatouille Pasta Salad is sure to impress with its fresh flavors, vibrant colors, and health-promoting ingredients, making it a go-to recipe for those looking to create a wholesome dining experience.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings Yield: 4-6 servings

Ingredients:

For the Pasta Salad:

Whole Wheat Pasta: 2 cups (dry, penne or fusilli work well)
Zucchini: 1 medium (about 6-7 inches, chopped into bite-size pieces)
Yellow Squash: 1 medium (about 6-7 inches, chopped into bite-size pieces)
Eggplant: 1 small (about 1 cup, diced)
Red Bell Pepper: 1 medium (chopped)
Cherry Tomatoes: 1 cup (halved)
Red Onion: ½ medium (finely chopped)
Garlic: 3 cloves (minced)
Olive Oil: 2 tablespoons (for roasting vegetables)
Fresh Basil: ½ cup (chopped)
Fresh Parsley: ¼ cup (chopped)
Salt and Pepper: to taste (approximately 1 teaspoon of salt and ½ teaspoon of pepper)

For the Dressing:

Olive Oil: ¼ cup
Balsamic Vinegar: 2 tablespoons
Dijon Mustard: 1 teaspoon
Honey or Maple Syrup: 1 teaspoon (optional, for a touch of sweetness)
Salt: ½ teaspoon
Pepper: ¼ teaspoon

Instructions:

Step 1: Prepare the Pasta

Boil Water:
- Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat.
Cook Pasta:
- Once boiling, add 2 cups of whole wheat pasta. Cook according to package instructions until al dente (usually around 8-10 minutes).
Drain and Rinse:
- Once cooked, drain the pasta in a colander. Rinse with cold water to stop cooking and cool the pasta down. Set it aside to drain completely.

Step 2: Roast the Vegetables

Preheat the Oven:
- Preheat your oven to 400°F (200°C).
Chop the Vegetables:
- While the pasta is cooking, chop the zucchini, yellow squash, eggplant, and red bell pepper into bite-sized pieces.
Mix with Olive Oil:
- Combine the chopped vegetables and minced garlic on a baking sheet. Drizzle with 2 tablespoons of olive oil. Season with salt and pepper to taste. Toss everything well to coat the vegetables evenly.
Roast the Vegetables:
- Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the vegetables are tender and slightly charred. In the last 5 minutes of roasting, add the halved cherry tomatoes to the baking sheet, allowing them to roast briefly to soften and enhance their flavor. Once done, remove from the oven and let cool slightly.

Step 3: Combine Salad Base

Prepare Fresh Ingredients:
- While the vegetables are roasting, dice the tomato and finely chop the red onion, fresh basil, and parsley.
Combine Ingredients:
- Combine the drained pasta, roasted vegetables, diced tomato, chopped red onion, fresh basil, and parsley in a large mixing bowl. Gently stir to mix everything well.

Step 4: Make the Dressing

Mix Dressing Ingredients:
- In a small bowl or a jar with a lid, combine the ¼ cup of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey or maple syrup (if using). Add ½ teaspoon of salt and ¼ teaspoon of pepper.
Whisk or Shake:
- Whisk the ingredients together until well blended or secure the lid on the jar and shake vigorously until combined.

Step 5: Combine and Serve

Dress the Salad:
- Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients in the dressing.
Taste and Adjust:
- Taste the salad and adjust the seasoning if needed, adding more salt, pepper, or dressing if desired.
Chill and Serve:
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Serve:
- Serve the Ratatouille Pasta Salad cold or at room temperature. Enjoy!

Tips:

You can add other vegetables like cherry tomatoes or mushrooms based on your preferences.
The salad can be made a day ahead; keep the dressing separate until ready to serve to maintain the texture of the vegetables and pasta.

Enjoy your delicious and healthy Ratatouille Pasta Salad!

Here’s a list of helpful tips and variations for making Ratatouille Pasta Salad:

Helpful Tips:

Pasta Choice: While whole wheat pasta is a great option for added fiber, you can use gluten-free pasta or other types (like farro, quinoa, or chickpea pasta) based on dietary preferences.
Vegetable Variability: Feel free to swap out or add other vegetables. Options like mushrooms, asparagus, or spinach can enhance the flavor and nutrition of the salad.
Roasting Technique: To ensure even cooking, spread the vegetables out in a single layer on the baking sheet. This promotes even roasting and caramelization for a richer flavor.
Fresh Herbs: Herbs like thyme or oregano can elevate the dish. Add them to the roasted vegetables or sprinkle them on the salad.
Dressing Storage: Make the dressing ahead and store it in the refrigerator for up to a week. Shake it up before adding to the salad, as the ingredients may separate over time.
Immediate Serving vs. Preparing Ahead: If serving immediately, you can add the dressing right before serving. If making ahead, wait to dress the salad until just before serving to prevent sogginess.
Cool Pasta: To help maintain a firm texture, ensure the pasta is cooled before mixing it with the vegetables and dressing.
Taste and Adjust: Always taste the salad before serving and adjust the seasoning as needed. A squeeze of lemon juice or a vinegar splash can brighten the flavors.

Variations:

Mediterranean Twist: For a Mediterranean flair, add feta cheese and olives. The saltiness of the feta and olives complements the roasted vegetables beautifully.
Protein Addition: Incorporate grilled chicken, shrimp, or chickpeas for added protein, making it a more filling meal.
Vegan Option: Keep the salad vegan-friendly by omitting cheese and ensuring any dressing or add-ins are plant-based.
Pesto Infusion: Swap the balsamic dressing for pesto for a fresh and herbaceous flavor twist. You can also drizzle some pesto on top when serving.
Spicy Kick: For those who enjoy a bit of heat, add red pepper flakes to the dressing or mix in some diced jalapeños or crushed chili peppers with the roasted vegetables.
Grain Bowls: For a heartier option, turn the Ratatouille Pasta Salad into a grain salad by replacing pasta with cooked grains like quinoa, farro, or brown rice.
Nuts and Seeds: Toasted pine nuts, walnuts, or pumpkin seeds can add a pleasant crunch and extra nutritional value.

These tips and variations can help you customize your Ratatouille Pasta Salad to suit your taste and dietary needs while also enhancing its flavor and nutritional profile. Enjoy experimenting!