Wholewheat Penne with Ratatouille and Rocket Salad
A vibrant, vegetable-forward pasta salad that transforms leftover ratatouille into a complete lunch or light dinner. Tender wholewheat penne mingles with soft, caramelized summer vegetables—eggplant, zucchini, tomato, peppers—while briny Kalamata olives and peppery rocket add bold contrast. Balsamic vinegar ties everything together with subtle acidity. This dish suits anyone seeking whole grain nutrition without sacrifice; it's perfect for meal prep, picnics, or warm-weather entertaining. What sets this version apart is its simplicity: no heavy dressing masks the ratatouille's natural depth. The rocket stays fresh and crisp by being added just before eating, ensuring bright, alive flavors throughout.
Ingredients
Instructions
- 1
Cook the pasta following pack instructions.
- 2
Drain the pasta.
- 3
Toss the pasta with the ratatouille, olives, and vinegar.
- 4
Spoon the mixture into a container.
- 5
Top with arugula.
- 6
Toss the arugula through just before eating.
Tips
Store the pasta and vegetables separately from the rocket until just before serving. This prevents the leaves from wilting and maintains their peppery bite and vibrant green color.
If your ratatouille is cold from the fridge, toss the warm pasta with it to gently warm everything through while maintaining the vegetables' texture.
Good to Know
Keep pasta and ratatouille mixture in an airtight container for up to 3 days. Store rocket separately in a sealed bag and add just before eating.
Assemble all components except rocket up to 1 day ahead. Toss rocket through immediately before serving.
Serve at room temperature or chilled. Works as a packed lunch, light dinner, or side dish at a warm-weather gathering.
Common Mistakes
Do not add the rocket until just before eating to avoid wilting and preserve its peppery bite.
Substitutions
2
FAQ
Can I make this salad ahead for a packed lunch?
Yes. Keep the pasta and ratatouille mixture in an airtight container for up to 3 days. Pack the rocket separately and toss it through just before eating to maintain its crispness and fresh flavor.
What if I don't have leftover ratatouille?
You can prepare fresh ratatouille or use store-bought. The salad needs about 1/2 a standard batch. Alternatively, substitute roasted mixed vegetables like zucchini, eggplant, and bell peppers tossed in olive oil.
Can I serve this cold or does it need to be warm?
Either works. Serve it at room temperature or chilled, depending on your preference and weather. If using warm pasta with cold ratatouille, toss immediately to gently warm the vegetables while maintaining texture.