Mediterranean Ratatouille Rotelle Salad

Ratatouille Pasta Salad Recipe

Overview

Enjoy the delightful blend of Mediterranean flavors with this Ratatouille Pasta Salad recipe. Perfect for vegans and ideal for summer gatherings or quick weeknight dinners, this dish combines rotelle pasta with a colorful array of vegetables and fresh herbs, all tossed in a light olive oil and lemon juice dressing. With a prep time of 40 minutes and a total time of 1 hour 5 minutes, including chilling, it’s a satisfying dish that’s ready in under 4 hours from start to finish.

Ingredients

• 8 oz rotelle pasta
• 1 medium eggplant
• 1/2 tsp salt
• 1/2 cup chopped onion
• 2 small zucchini, sliced
• 1 clove garlic, minced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/4 cup olive oil, divided
• Fresh ground pepper, to taste
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Nutrition Information (per serving)

• Calories: 273.1
• Total Fat: 8.1g
  • Saturated Fat: 1.1g
  • Cholesterol: 0mg
• Sodium: 154.4mg
• Total Carbohydrates: 47.8g
  • Dietary Fiber: 8.9g
  • Sugars: 3.5g
• Protein: 5.4g

Instructions

1. Prepare Eggplant: Peel the eggplant and cut it into 3/4 inch cubes. Sprinkle evenly with salt and let it sit for about 20 minutes to release excess moisture. Preheat the oven to 400°F (200°C).

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2. Bake Eggplant: Place the salted eggplant cubes in a large shallow pan. Cover and bake for 20-25 minutes or until the eggplant is tender. Once done, remove from the oven and set aside to cool.

3. Saute Vegetables: In a large Dutch oven or skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, sliced zucchini, minced garlic, chopped green bell pepper, and chopped red bell pepper. Saute the vegetables until they are crisp-tender, stirring occasionally to ensure even cooking.

4. Combine Ingredients: Once the vegetables are cooked, add the baked eggplant cubes and cooked rotelle pasta to the Dutch oven. Drizzle the remaining olive oil over the mixture. Season with fresh ground pepper to taste.

5. Add Fresh Herbs and Lemon Juice: Stir in the chopped fresh basil and parsley. Squeeze the juice of one lemon over the pasta salad and toss gently to combine all ingredients evenly.

6. Chill: Cover the Ratatouille Pasta Salad and refrigerate for at least 1 hour to allow the flavors to meld together. This step is crucial for enhancing the taste and texture of the salad.

7. Serve: Once chilled, give the salad a final gentle toss before serving. Enjoy this refreshing dish as a main course or as a side dish alongside grilled proteins or crusty bread.

Tips for Success

• Choosing Eggplant: Look for firm, shiny eggplants without wrinkled skin or soft spots. This ensures they are fresh and will bake well.
• Balancing Flavors: Adjust the amount of lemon juice and olive oil according to your taste preference. These ingredients add brightness and depth to the dish.
• Make-Ahead: You can prepare this salad a few hours ahead of time and refrigerate until ready to serve. This makes it perfect for picnics or parties.

Conclusion

This Ratatouille Pasta Salad recipe is a celebration of fresh ingredients and Mediterranean flavors, making it a versatile and satisfying choice for vegans and anyone looking to enjoy a vibrant, wholesome meal. Whether you’re preparing it for a quick weeknight dinner or a summer gathering, this dish promises to be a hit with its colorful presentation and delicious taste. Try it today and elevate your dining experience with a burst of flavors from the garden!