Name: Grilled Pasta Salad
Cook time: 25 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 2 medium zucchini (about 1½ lb.), halved lengthwise; 1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges; ¾ cup extra-virgin olive oil, divided; 2½ tsp. kosher salt, divided; 1 tsp. freshly ground black pepper, divided; 10 oz. penne or casarecce pasta; 1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces; 8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved; 2 Tbsp. white balsamic or white wine vinegar; 1 Tbsp. thyme leaves; 1 cup basil leaves

Pasta salad with grilled eggplant tomatoes mozzarella and zucchini.

Photo by Chelsea Kyle, Food Styling by Laura Rege

Slice up grilled eggplant and zucchini and toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost instant ratatouille-inspired pasta dinner with all sorts of nice chargrilled flavors.

Recipe information

Total Time
40 minutes
Yield
4 servings

Ingredients

2 medium zucchini (about 1½ lb.), halved lengthwise

1 medium or 2 small eggplants (about 1 lb.), cut into 1" wedges

¾ cup extra-virgin olive oil, divided

2½ tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

10 oz. penne or casarecce pasta

1 large or 2 medium heirloom or beefsteak tomato (about 1 lb.), cut into 1" pieces

8 oz. Ciliegini (mini fresh mozzarella balls), drained, halved

2 Tbsp. white balsamic or white wine vinegar

1 Tbsp. thyme leaves

1 cup basil leaves

Preparation

Step 1
Prepare a grill for medium heat. Toss zucchini, eggplant, and ¼ cup oil on a rimmed baking sheet; season with 1 tsp. salt and ½ tsp. pepper. Grill, turning often, until steamy, tender, and charred all over, 8–12 minutes. Return to baking sheet and let cool.
Step 2
Cook pasta according to package directions.
Step 3
Slice grilled vegetables into bite-size pieces and transfer to a large bowl. Add tomato, cheese, vinegar, thyme, and 1½ tsp. salt, ½ tsp. pepper, and ½ cup oil and mix to combine. Drain pasta and immediately add to bowl with vegetables. Mix well to combine, then top with basil.
Step 4
Do Ahead: Vegetables can be grilled 3 days ahead. Transfer (whole) to an airtight container and chill.