This recipe came about when I needed a dairy-free pasta dish to bring to a picnic in the park. It is full of all kinds of yummy vegetables--most of which are at their peak during the summer, but can be found in decent shape year round. One of the biggest perks of this salad? It is equally delicious cold, hot or lukewarm and it makes a perfect dish for alfresco dining because, since it doesn't contain any dairy or egg products, it won't turn on you too quickly (and you shouldn't have to throw out your leftovers when you get home from the park!) Of course, you can serve it with some freshly grated Parmesan or cubed mozzarella cheese if need an extra cheesy kick.
Ratatouille Pasta Salad
2 Tbsp olive oil
3 celery stalks, sliced
1 eggplant, chopped (about 1/2 inch cubes)
1 medium zucchini, chopped (about 1/2 inch cubes)
1 medium yellow summer squash, chopped (about 1/2 inch cubes)
8 oz package mushrooms
1 pint grape or cherry tomatoes, halved
6 oz can tomato paste
1/4 cup white wine vinegar
1 Tbsp sugar
3-4 Tbsp capers in brine
1 cup parsley, chopped
1 lb box dried Penna or fusilli, cooked according to package directions
1. In a small bowl, whisk together tomato paste, vinegar, sugar and 1/2 cup warm water. Set aside.
2. Heat olive oil over medium-high heat in a large frying pan. Add the celery and cook, 2-3 minutes.
3. Add mushrooms and cook for another 2 minutes or so, until mushrooms begin to soften and release their juices.
4. Add squash, zucchini, eggplant and tomatoes and saute for another couple of minutes, until vegetables begin to caramelize slightly.
5. Pour reserved tomato paste mixture (step 1) over vegetables and stir.
6. Cover pan, reduce heat slightly, and cook, stirring occasionally, until eggplant is tender--about 15 minutes.
7. Remove from heat, and stir in capers and parsley.
8. Combine vegetables with pasta and serve warm, room temperature or cold depending on your preference.
