Instructions:

Step 1: Prepare the Pasta

1. Boil Water:

   • Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat.

2. Cook Pasta:

   • Once boiling, add 2 cups of whole wheat pasta. Cook according to package instructions until al dente (usually around 8-10 minutes).

3. Drain and Rinse:

   • Once cooked, drain the pasta in a colander. Rinse with cold water to stop the cooking process and cool the pasta down. Set it aside to drain completely.

Step 2: Roast the Vegetables

4. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

5. Chop the Vegetables:

   • While the pasta is cooking, chop the zucchini, yellow squash, eggplant, and red bell pepper into bite-sized pieces.

6. Mix with Olive Oil:

   • On a baking sheet, combine the chopped zucchini, yellow squash, eggplant, red bell pepper, and minced garlic. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss everything well to evenly coat the vegetables.

7. 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

8. Prepare Fresh Ingredients:

   • While the vegetables are roasting, finely chop the red onion, fresh basil, and parsley.

9. Combine Ingredients:

   • In a large mixing bowl, combine the drained pasta, roasted vegetables (including the roasted cherry tomatoes), chopped red onion, fresh basil, and parsley. Gently stir to mix everything well.

Step 4: Make the Dressing

10. Mix Dressing Ingredients:

    • In a small bowl or a jar with a lid, combine the 1/4 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 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

11. 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

12. Dress the Salad:

    • Pour the dressing over the pasta and vegetable mixture. Toss gently to coat all ingredients in the dressing.

13. Taste and Adjust:

    • Taste the salad and adjust seasoning if needed, adding more salt, pepper, or dressing if desired.

14. Chill and Serve:

    • For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

15. Serve:

    • Serve the Ratatouille Pasta Salad cold or at room temperature. Enjoy!

Tips:

• Feel free to customize this salad by adding other vegetables or herbs based on your preferences.
• The salad can be made a day ahead, just keep the dressing separate until ready to serve to maintain the best texture of the vegetables and pasta.