Windset Farms®Grilled Ratatouille Pasta Salad

Difficulty: Simple

Time: Prep Time: 10 minutes; Cook Time: 20 minutes

Serves: 2

Ingredients

2 medium zucchini (about 1 1/2 lb), halved lengthwise
1 lb Adagio® Eggplants, cut into 1″ wedges
3/4 cup extra-virgin olive oil, divided
2 1/2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
10 oz penne or casarecce pasta
1 large or 2 medium Heirloom or Virtuoso® Beefsteak Tomatoes, cut into 1″ pieces
8 oz Ciliegini, drained, halved
2 tbsp white balsamic or white wine vinegar
1 tbsp thyme leaves
1 cup basil leaves

If you are looking to bring a yummy pasta salad to the next outdoor summer BBQ, try out this amazing Grilled Ratatouille Pasta Salad.

Instructions

Prepare a grill for medium heat. Toss zucchini, eggplant, and ¼ cup oil on a rimmed baking sheet; season with 1 tsp. salt and ½ tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to the 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 1½ tsp. salt, ½ tsp. pepper, and ½ cup oil and mix to combine. Drain pasta and immediately add to the bowl with vegetables. Mix well to combine, then top with basil.

Recipe Created By

Windset Farms

              
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