Description
A refreshing and colorful ditalini pasta salad loaded with roasted vegetables and pesto.
Ingredients
Scale
- 1 cup (150g) zucchini, medium dice
- 1 cup (150g) red bell pepper, medium dice
- 2 cups (300g) eggplant, medium dice
- 2 Tbsp (30ml) olive oil, divided
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper, freshly cracked
- 8 oz (225g) ditalini pasta
- 3/4 cup (180ml) pesto
- 1/4 cup (40g) feta cheese
- 1 tsp lemon juice
Instructions
- Cook the Pasta: Start by boiling your ditalini pasta until it is just al dente, which usually takes a few minutes. Keep an eye on it so it is not too soft. Drain it well and let it cool in a bowl, but do not rinse; the starch helps the dressing stick.
- Prep the Veggies: Chop your favorite veggies into bite-sized pieces. Get creative with colors and crunch! After chopping, toss them in a bowl to mix evenly.
- Mix the Dressing: Whisk together olive oil, lemon juice, and seasonings until well blended. The aroma should fill the air as you mix. Be careful with salt as it can overpower if added in excess.
- Combine & Toss: In a large bowl, add the cooled pasta, veggies, and dressing. Gently toss everything until nicely coated and colorful. Avoid over-mixing to prevent mushy pasta.
- Chill & Serve: Cover the salad and place it in the fridge for about an hour to let the flavors mingle. Patience is key; eating it right away might lead to a flat taste.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to four days. Do not freeze.
- Expert Tips: Roasting veggies at high heat enhances their caramelized flavor. If rancid flavors develop in your pesto, use a fresh batch or mix in a tablespoon of olive oil before adding to the salad.
- For a firmer texture, cut roasting time to 20 minutes if vegetables start to soften too much during cooking.
- If your pasta becomes mushy, aim for the lower end of the suggested cooking time on the package, monitoring for that ideal al dente bite.
- When preparing in advance, chill your salad for at least 30 minutes to allow the flavors to mingle before serving.
- If the salad seems dry after a day in the fridge, a drizzle of olive oil or more pesto can help freshen it up.
Nutrition
- Serving Size: 1 cup
- Calories: 253
- Sugar: 0g
- Sodium: 566mg
- Fat: 14g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg