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+ servings

Ratatouille Pasta Salad

Course Salad
Cuisine French
Keyword pasta, ratatouille
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8
Author Planted and Picked


Vegetable Marinade:

  • 2 tbsp good quality balsamic vinegar
  • 2 tsp oregano or Italian seasoning
  • 1 tsp garlic powder


  • 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)


  • 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


  • 450 g penne pasta (or other desired shape)
  • 1/2 cup sundried tomato in oil, drained and diced


  • 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.