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Ditalini Pasta Salad
This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 20 min👤 Jennie Alley📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●baking sheet
- ●bowl
- ●pot
- ●mixing bowl
📝 Preparation Steps
1
Preheat the oven
2
Gather all ingredients and preheat oven to 450°F.
3
Roast the vegetables
4
In a large bowl, toss the zucchini, red bell pepper, and eggplant with 1 Tbsp olive oil, salt, garlic powder, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for ⏱️ 20 minutes, turning the pan halfway through.
zucchini (medium dice, $0.75)1 cupred bell pepper (medium dice, $1.48)1 cupeggplant (medium dice, $1.49)2 cupsolive oil (divided, $0.35)2 Tbspsalt ($0.04)1 tspgarlic powder ($0.12)1 tsp
5
Cook the pasta
6
Meanwhile, bring a medium pot of salted water to a boil. Cook the ditalini pasta according to the package directions. Drain and set aside to cool slightly.
ditalini pasta ($0.83*)8 oz
7
Combine
8
In a large mixing bowl, combine the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, pesto, and feta. Toss until everything is evenly coated.
olive oil (divided, $0.35)2 Tbsp
9
Chill for at least ⏱️ 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!
Nutrition Facts
calories
253 kcal
fat Content
14 g
serving Size
1 cup
fiber Content
3 g
sodium Content
566 mg
protein Content
6 g
carbohydrate Content
26 g
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