Grilled Ratatouille Pasta Salad

Ingredients for Grilled Ratatouille Pasta Salad

• 2 medium courgette (about 675g .), halved lengthwise

• 1 medium or 2 small aubergines (about 450g .), cut into 1" wedges

• 180ml extra-virgin olive oil, divided

• 2 1/2 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper, divided

• 275g penne or casarecce pasta

• 1 large or 2 medium heirloom or beefsteak tomato (about 450g .), cut into 1" pieces

• 230g Ciliegini (mini fresh mozzarella balls), drained, halved

• 2 tablespoons white balsamic or white wine vinegar

• 1 tablespoon thyme leaves

• 1 cup basil leaves

Prepare a grill for medium heat. Toss courgette, aubergine, and 60ml oil on a rimmed baking sheet; season with 1 teaspoon salt and 1/2 teaspoons pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.

Cook pasta according to package directions.

Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1 1/2 teaspoons salt, 1/2 teaspoons pepper, and 120ml oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.

Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.