Roasted ratatouille pasta salad

This ratatouille pasta salad is one of those dishes that I’ve made for years and that I could put together in my sleep, but that I probably would never consider cooking for other people because it just seems too… easy? Simple? Or something? I feel like a lot of us have at least one of those – something we personally love and rely on, but that we wouldn’t think to share with others. I can’t even count on two hands how many recipes have not seen the light of day on this blog because I considered them too obvious!! Silly silly.

So I’ve decided to get out of my own way today and share this, because I’ve been making it (and variations – I’ll get to that in a second) for absolutely ages, and in my heart it never goes out of style.

This roasted ratatouille pasta salad is packed full of veggies and easy to prepare in big batches for the week, or to take along on a picnic!

The first time I ever roasted this combination of veggies together was at my first job. I worked at a little café off the Danforth in Toronto, and because the place was quite small and relatively new at the time, I got to do a bit of everything – including cooking! One of the items on the menu was a roasted veggie wrap. This wrap was one of the heavenliest things I had ever tried – a base of cream cheese, tons and tons of deliciously buttery roasted veggies, and a sprinkle of feta, lovingly wrapped and grilled on a sandwich press. HEAVEN!!

At the time, everything I knew about cooking came from Food Network (which I watched religiously) and a few failed baking experiments, so I approached every task with great concern and reverence. I would look in on the veggies every 5 minutes to make sure they were ok, basically doubling the cooking time in the process, and I was super anxious about the slightest hint of browning. How things have changed!!

This roasted ratatouille pasta salad is packed full of veggies and easy to prepare in big batches for the week, or to take along on a picnic!

All of that to say that I’ve never stopped loving this combination, and I’ll throw these roasted veggies into pretty much anything. Sandwiches, tarts, couscous, pasta, pizza… oh baby. But today I’m sharing the simplest version I know: and that’s this pasta salad. I’m including a full recipe below, but if you have a favourite way of roasting your veggies then who am I to tell you to do it differently?! :p

This roasted ratatouille pasta salad is packed full of veggies and easy to prepare in big batches for the week, or to take along on a picnic!

This is such a great make-ahead meal, as the veggies won’t dry out and the pasta actually absorbs some of their oil, which acts as a sort of second dressing. You could easily make a big batch of this and take it to work all week (a trusty fave when I worked in an office), or bring it to a picnic!

And P.S. Feta would be really good here in here too. Just saying.

Roasted ratatouille pasta salad

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings

Roasted ratatouille pasta salad

This roasted ratatouille pasta salad is packed full of veggies and easy to prepare in big batches for the week, or to take along on a picnic!


4 (generous) portions pasta of your choice
2 large eggplants/aubergines, in bite-sized pieces
1 large zucchini/courgette, in bite-sized pieces
1 large red bell pepper, in bit-sized pieces
1 large onions, sliced into half-rings
250 g (just over half a pound) cherry tomatoes
big handful fresh basil leaves, thinly sliced
olive oil, for roasting
salt to taste
For the dressing
1 clove garlic, minced
3 tbsp lemon juice
3 tbsp olive oil
salt to taste


1. Start by preheating the oven to 200c/390f. Get a big pot of water boiling.
2. Pop your eggplant pieces into a big bowl, then toss with just enough olive oil to coat. Lay flat on a baking sheet and salt generously.
3. Repeat with the zucchini and all other veg except for the tomatoes, laying on a separate baking sheet. (Don't worry if they're not totally flat, they will shrink in the first half of the cooking process, and then you'll be able to spread them out better.)
4. Pop the veggies into the oven for a first 10-15 minutes, or until they start to soften.
5. Mix all ingredients for the dressing together and set aside. Once your water is boiling, salt it and add the pasta. Cook according to package instructions.
6. After 10-15 minutes in the oven, take out the veggies. Give the eggplant a good squish to help release any extra water, and then flip to ensure more even browning (don't be too worried about this, I find they always turn out even when I'm very un-meticulous). Return to the oven.
7. Give the other veggies a good toss as well.
8. Add the whole cherry tomatoes to the pan, then return that to the oven as well. I don't bother to coat these in oil, but do what your heart pleases.
9. Once your pasta is cooked, drain and set aside.
10. Now it's just a matter of waiting for the veggies! I find that another 15 minutes is usually perfect for everything to get soft and slightly caramelized. But keep an eye on them, and if some of the veggies are ready before others, then get those babies out of there!
11. Once the veggies are all done, in a large serving bowl toss them with the pasta and the dressing, then throw in the fresh basil, and voilà! The pasta salad can be eaten immediately, or saved (covered in the fridge) for 3-4 days.


*I'm only explicitly stating this once to avoid too much repetition, but do make sure you salt all of your veggies!


    • sophie says

      OOHH I see what you did there haha – need to find something orange to put in it too!!

  1. says

    Ratatouille is one of my FAVORITE dishes— and in pasta form, girl I’m smitten! Can’t wait to try!

    • sophie says

      I love it too!! I always thought it was this super fancy dish, so I steered clear, and then one day I looked it up and the rest is history!


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