Ratatouille Pasta Salad - Urban Meadow
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yields
6
Directions
- Preheat oven to 400°F. Toss eggplant, zucchini, and red bell pepper with olive oil, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized. Let cool slightly
- Cook penne according to package directions. Drain and rinse under cool water to stop cooking
- In a large bowl, combine cooked pasta, roasted vegetables, halved baby tomatoes, and minced garlic. Drizzle with 2 tbsp olive oil and red wine vinegar, if using. Toss gently to combine
- Fold in chopped basil and Parmesan cheese. Season to taste with more salt and pepper. Serve chilled or at room temperature, enjoy!
Ingredients
- 8 oz ea penne pasta of choice
- 1 ea small eggplant, diced
- 1 ea zucchini, diced
- 1 ea red bell pepper, chopped
- 1 cup ea fresh baby tomatoes, halved
- 2 tbsp ea Urban Meadow extra virgin olive oil (plus more for roasting)
- 1 tsp ea dried oregano
- 1 ea garlic clove, minced
- Urban Meadow salt and black pepper ea to taste
- ¼ cup ea fresh basil, chopped
- 1 tbsp ea Urban Meadow red wine vinegar
- ¼ cup ea Urban Meadow grated Parmesan cheese