Ratatouille Pasta Salad
Servings 8
Ingredients
Vegetable Marinade:
- 2 tbsp good quality balsamic vinegar
- 2 tsp oregano or Italian seasoning
- 1 tsp garlic powder
Vegetables:
- 1 red onion, medium, diced
- 1 bell pepper, large, diced
- 2 cups zucchini, diced
- 2 cups eggplant, diced
- 2 portobello mushrooms
- 1 pint grape tomatoes, halved (or quartered if cherry using cherry tomatoes)
Dressing:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 2 tbsp balsamic vinegar
- 2 large garlic cloves, minced
- 2 tsp oregano, dried
- 1 tsp basil, dried
- 1 tbsp tamari
- 1 tbsp dijon mustard
- 1/2 tsp sea salt
Other:
- 450 g penne pasta (or other desired shape)
- 1/2 cup sundried tomato in oil, drained and diced
Instructions
- Preheat oven to 375 degrees.
- Mix vegetable marinade ingredients in a bowl. Put aside.
- Dice all vegetables to large bite sized pieces (they will shrink as they cook). Place vegetables onto 2 baking trays. Drizzle marinade over vegetables. Using your hands or a spoon, toss to distribute the marinade. Sprinkle with salt and pepper to taste. Place in oven on two racks.
- Cook for 40 minutes. Halfway through cooking time, turn vegetables over.
- Put large pot of water on stove to boil for pasta. Add 1 tbsp of salt to water and cook pasta according to package directions.
- Prepare dressing ingredients in large bowl. Drain and chop sundried tomatoes. Add to bowl.
- Once pasta is ready, drain and rinse. Place pasta in bowl with dressing and combine.
- Once vegetables are cooked, add to bowl. Toss all ingredients together. Refrigerate.
- Pasta salad will last up to a week in the fridge.
