Grilled Ratatouille Pasta Salad


  • Canola oil, for grill
  • 12 oz. short pasta
  • 2 small zucchini, halved lengthwise
  • 1 small eggplant, sliced lengthwise
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 red onion, cut into rounds
  • 2 tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tbsp. red wine vinegar
  • 1 c. basil, roughly chopped
  • 1 oz. Parmesan, grated (about 1/4 cup)


  • Step 1
    • Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates with canola oil. Cook pasta according to package directions. 
  • Step 2
    • Toss together zucchini, eggplant, bell peppers, onion, and olive oil in a bowl. Season with salt and black pepper. Grill, turning once, until just tender 6 to 8 minutes. Transfer to a cutting board and cut into pieces. 
  • Step 3
    • Toss together pasta, vinegar, and grilled vegetables (drizzle with more olive oil if mixture seems dry). Fold in basil and grated Parmesan.



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