Ratatouille Fusilli is a vibrant, veggie-packed pasta dish that’s full of colour and flavour. Tender fusilli spirals are the perfect base, capturing all the saucy goodness in every twist.

It’s loaded with a medley of bell peppers, onion and tomatoes, cooked down until they’re soft and savoury.  You can also add in some celery.

This side dish recipe yields 6 – 8 servings.

The gluten free pasta holds its shape beautifully and has a lovely bite.

Each forkful feels hearty and satisfying without being heavy.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Ratatouille Fusilli I cooked some gluten free fusilli according to the package directions.

While the pasta was cooking I chopped up a red and green pepper.

I also diced some yellow onion.

Then I added some olive oil to a large frying pan on medium heat.

Next  I added the diced onion and some garlic to the heated oil in the frying pan.  Stir often while it softens.

Once the onion had softened, about 2 to 4 minutes of cooking, I added in a can of diced tomatoes with juice, the cut up peppers, some Italian seasoning and a bit of black pepper.

Then I stirred all the ingredients together and brought the mixture to a boil over medium/high heat. 

After it came to a boil I reduced the heat back to medium.  I covered the mixture and allowed it to cook until the vegetables were tender but still a bit crisp.

Next I strained the pasta.

Once strained I returned the pasta to the pot.

Then I added the vegetable mixture to the pasta and gave it a good stir.

Ratatouille Fusilli makes a great meatless main or a vibrant side dish.

It’s cozy enough for a fall dinner but light enough for a summer lunch.

Every bowl feels like a little taste of the Mediterranean—rustic, wholesome, and full of sunshine.

Best of all, it’s totally delicious.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Side Dishes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Ratatouille Fusilli:

• Water
• Salt 
• 340g gluten free fusilli pasta
• 1 tsp olive oil
• 1/2 cup diced onion
• 1 garlic clove, minced
• 540ml can diced tomatoes with juice
• 1 green pepper
• 1 red pepper
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/2 cup thinly sliced celery(optional)

How to Make Ratatouille Fusilli:

1. Prepare fusilli according to package directions.
2. Heat the olive oil in a large frying pan over medium heat.
3. Dice some onion and mince the garlic clove.  Stir often.
4. If using celery, thinly slice it as well.
5. Add the onion, garlic and celery if using to the heated oil.
6. Cook for about 4 minutes until the vegetables are starting to soften.
7. Cut the green and red pepper into 1″ chunks.
8. Add the cut peppers, can of diced tomatoes with juice, Italian seasoning and pepper to the frying pan.
9. Turn heat to medium/high and bring to a boil.
10. Reduce heat back to medium and cook covered for 5 -10 minutes until vegetables are tender but a bit crisp.
11. Drain the cooked pasta and return it to the pot.  
12. Add the vegetable mixture to the pasta pot and stir to combine.
13. Serve and enjoy!

FAQS:

What should I serve with ratatouille fusilli?

Ratatouille fusilli is a hearty, veggie-packed pasta, so you’ll want sides that complement its rustic, Mediterranean vibe. Here are some delicious ideas:

Light & Fresh

• Arugula or mixed greens salad – Dress with lemon vinaigrette or balsamic glaze.

• Tomato-cucumber salad – Add red onion, olives, and a splash of red wine vinegar.

• Fresh fruit – Think melon slices, grapes, or a citrus salad to keep things bright.

Gluten Free Bready Options

• Garlic bread – Crunchy and perfect for scooping up any leftover sauce.

• Crusty baguette – Especially good if you serve the fusilli warm with olive oil on the side.

• Focaccia – Herby and soft, great for a French-meets-Italian moment.

Protein Pairings

• Grilled chicken or fish – Lightly seasoned to let the ratatouille shine.

• Poached or soft-boiled eggs – For a vegetarian option with richness.

• Chickpea cakes or falafel – If you’re keeping things meatless.

 

How do I store ratatouille fusilli?

To store ratatouille fusilli properly:

In the Fridge:

• Cool it first: Let it come to room temperature (within 2 hours of cooking).

• Use an airtight container: Store in a sealed container to keep it from drying out or picking up fridge odors.

• Refrigerate: Keep in the fridge for up to 4 days.

In the Freezer:

• Freeze if needed: It freezes well! Store in a freezer-safe container or resealable freezer bag.

• Label and date it: Use within 2 to 3 months for best quality.

• Reheat from frozen or thaw overnight in the fridge before warming on the stovetop or in the microwave.

Tip: If the pasta seems dry when reheating, add a splash of water or olive oil to refresh it.