Garden Ratatouille Pasta Salad
This fresh take on the classic Provençal dish we all know and love adds creamy buffalo mozzarella, briny capers and fresh aromatic basil.
Equipment
- large pot
- baking sheet
- non-stick skillet
- large plate
- serving bowl
Ingredients
- 340 g radiatore
- 6 tbsp olive oil divided, plus more for drizzling
- 1 large globe or graffiti eggplant cut into 1/2-in (1.25-cm) dice
- kosher salt
- 2 medium zucchini cut into 1/2-in (1.25-cm) dice
- 1 medium yellow onion finely diced
- 1 red bell pepper cut into 1/2-in (1.25-cm) dice
- 4 cloves garlic minced
- 2 cups cherry tomatoes halved
- 2 cups tomato juice
- ¼ cup drained capers
- ½ tsp crushed hot pepper flakes plus more for serving
- 1 sprig fresh thyme
- ¼ cup fresh basil leaves torn, for garnish
- 1 ball about 140 g buffalo mozzarella, torn into pieces
Instructions
- Bring large pot of salted water to a boil. Add radiatore and cook until al dente, 6 to 7 minutes. Drain and let cool briefly; do not rinse. Toss pasta with 1 tbsp of the olive oil. Spread out evenly on baking sheet to cool while preparing ratatouille.
- Heat 2 tbsp of the olive oil in large non-stick skillet over medium heat. Add eggplant, season with salt and cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to large plate.
- In same skillet (no need to wipe it), heat 1 tbsp of the olive oil over medium-high heat. Add zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Transfer to plate with eggplant.
- Heat the remaining 2 tbsp olive oil in same pan. Add onion, bell pepper and garlic and cook, stirring frequently, until softened, 4 to 5 minutes. Add tomatoes, tomato juice, capers, hot pepper flakes and thyme and cook, stirring occasionally, until tomatoes have broken down into sauce, 8 to 10 minutes. Add cooked eggplant and zucchini. Bring to a gentle boil, then reduce heat to low and simmer until eggplant is soft, about 5 minutes. Remove from heat. Taste and adjust seasoning as needed. Discard thyme sprig.
- Add cooked pasta to ratatouille mixture and toss to evenly coat noodles. Transfer to serving bowl. (The salad can be served warm or at room temperature.) Before serving, sprinkle with basil, top with mozzarella and drizzle with some olive oil. Leftovers can be stored in airtight container in refrigerator for up to 2 days.
Notes
Tips:
- The ratatouille tastes even better the next day, so if you have time, make it the day before you plan to prepare the pasta salad. Store the cooled ratatouille in an airtight container in the refrigerator.
- Do not use a block of mozzarella for this recipe. Instead, opt for fresh mozzarella that is stored in water. It’s much more tender and has a milder, milkier flavour.