Ratatouille pasta salad

Ratatouille pasta salad

Total: 1 hr 5 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 428 kcal
, Fat: 19 g
, Carbohydrate: 50 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 aubergine, cut into approx. 1 cm cubes
1 courgette, cut into approx. 1 cm cubes
2 yellow peppers, cut into approx. 1 cm cubes
500 g cherry tomatoes
1 red onion, cut into thin slices
2 garlic cloves, squeezed
2 tbsp olive oil
¼ bunch thyme, leaves torn off
1 tsp salt
a little pepper


3 tbsp balsamic vinegar
2 tbsp lemon juice
4 tbsp olive oil
½ bunch basil, roughly chopped
¼ tsp salt
a little pepper


200 g pasta (e.g. risoni)
salted water, boiling
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How it's done

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Mix the vegetables with the oil and thyme, season, transfer to a baking tray lined with baking paper.

To roast

Approx. 45 mins. in the centre of an oven preheated to 220°C. Remove the vegetables, allow to cool slightly, remove the garlic.


Combine the balsamic, lemon juice, oil and basil in a bowl, season.


Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Add the pasta and vegetables to the dressing, mix.

Good to know
Tip: This salad is perfect for a picnic – store the salad in airtight jars.

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