Y’all should know by now how much I LOVE Ratatouille (not just the dish itself, but the movie!). It’s the perfect comfort food that is so warming and delicious. For national pasta day I wanted to make something fun by turning it into a pasta salad! And y’all…. it is SO easy and beyond delicious, you’ll be thanking me later for sure.
I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The products I used in this recipe are their Balsamic Vinaigrette & Parmesan Shreds! They’re so dang good and really send this recipe over the top! Their Italian Dressing would also be great here too!
Alright, so here’s what you need to make it!
- 1 eggplant
- 2 zucchinis
- 2 yellow squash
- 1 container cherry tomatoes
- 1 bottle Follow Your Heart Balsamic Vinaigrette
- 1 container Follow Your Heart Shredded Parmesan Cheese
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 10 garlic cloves
- Olive oil as needed
- Salt & pepper to taste
- 1-pound cavatappi noodles
And here’s how you make it! It’s literally the most easy pasta salad you’ll ever make.
- Preheat your oven to 450F.
- Slice your eggplant, zucchini, and yellow squash into similar size chunks. Coat with olive oil, salt, and pepper.
- Transfer to a baking dish and throw your garlic cloves (whole) around the tray and top the tray with your thyme and rosemary which you’ve finely chopped. Toss everything together.
- Bake at 450F for about 25-30 minutes, flipping halfway through. At the 15-minute mark, add in your cherry tomatoes and mix with everything to combine.
- Cook your pasta in salted water according to package instructions. Drain and cool.
- In a large mixing bowl, add your cooled pasta, cooled veggies, ¾ of your container of parmesan, salt / pepper to taste, more fresh thyme and rosemary if desired, and about ½ (more or less depending on taste) of your balsamic vinaigrette. Mix well to combine.
- Chill in the fridge for 20 minutes before serving. Top with remaining parmesan when serving.
See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly. Like. Super fucking instantly.
But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that something easy & delicious, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.
Ratatouille Pasta Salad
Turn your favorite movie into the most delicious pasta salad!
Ingredients
- 1 eggplant
- 2 zucchinis
- 2 yellow squash
- 1 container cherry tomatoes
- 1 bottle Follow Your Heart Balsamic Vinaigrette
- 1 container Follow Your Heart Shredded Parmesan Cheese
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 10 garlic cloves
- Olive oil as needed
- Salt & pepper to taste
- 1- pound cavatappi noodles
Instructions
-
Preheat your oven to 450F.
-
Slice your eggplant, zucchini, and yellow squash into similar size chunks. Coat with olive oil, salt, and pepper.
-
Transfer to a baking dish and throw your garlic cloves (whole) around the tray and top the tray with your thyme and rosemary which you’ve finely chopped. Toss everything together.
-
Bake at 450F for about 25-30 minutes, flipping halfway through. At the 15-minute mark, add in your cherry tomatoes and mix with everything to combine.
-
Cook your pasta in salted water according to package instructions. Drain and cool.
-
In a large mixing bowl, add your cooled pasta, cooled veggies, ¾ of your container of parmesan, salt / pepper to taste, more fresh thyme and rosemary if desired, and about ½ (more or less depending on taste) of your balsamic vinaigrette. Mix well to combine.
-
Chill in the fridge for 20 minutes before serving. Top with remaining parmesan when serving.
Recipe Notes
If you need this to be Gluten Free, just sub out the noodles for gluten free ones!
