Grilled Ratatouille Pasta Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled ratatouille pasta salad is a vibrant celebration of summer produce, bringing together the smoky flavours of charred Mediterranean vegetables with the freshness of a cold salad. By grilling the aubergine and courgette until tender and slightly caramelised, you create a deep, savoury base that pairs beautifully with juicy heirloom tomatoes and creamy mozzarella pearls. It is a sophisticated twist on a classic vegetarian dish that works equally well as a main course or a substantial side.

Ideal for alfresco dining or a healthy meal-prep lunch, this versatile recipe can be partially prepared in advance to save time. The warmth of the freshly cooked pasta helps it absorb the white balsamic dressing and herb-infused oils, ensuring every bite is packed with flavour. Serve it at room temperature with plenty of fresh basil for a bright, seasonal finish.

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 teskedar kosher salt, delat
1 tesked nymalen svartpeppar, delad
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 kopp basilikablad

How to make Grilled Ratatouille Pasta Salad

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.

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