Quick & Simple Pasta Salad

This is about as minimal as a pasta salad gets: cook the pasta, chill it under cold running water, and stir in ratatouille straight from the tin. That’s it. Two ingredients, one pot, and lunch is handled.

The ratatouille brings all the flavor and moisture you’d normally build from a dozen different ingredients. You get vegetables, herbs, tomato sauce, and seasoning in one scoop, which coats the cold pasta like a ready-made dressing.

Rinse the pasta thoroughly until it’s completely cold. Warm pasta absorbs the ratatouille liquid and turns mushy. Cold pasta holds its texture and lets the chunky vegetables stand out in every bite.

Chef Tips

• Use a short pasta shape with ridges or tubes (penne, fusilli, rotini) so the ratatouille clings to each piece
• Taste before serving and add salt, pepper, or a splash of red wine vinegar if it needs a lift
• This holds well in the fridge for a packed lunch the next day

Variations

• Toss in crumbled feta cheese and a handful of olives for a Mediterranean spin
• Add diced fresh cucumber and cherry tomatoes for extra crunch and freshness
• Drizzle with good olive oil and a squeeze of lemon juice to brighten everything up