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Summer Veggie Pasta Salad
Salad
Fairgrown
Roasted eggplant, zucchini, bell pepper, and cherry tomatoes tossed with pasta in a zesty vinaigrette and topped with feta cheese. A versatile dish that can be served hot or cold. Sourced from America's Grow-a-Row.
Ingredients
Primary
- Eggplant— 1, cut into bite-sized pieces
- Summer Squash— 1 zucchini, cut into bite-sized pieces
- Peppers— 1, cut into bite-sized pieces
- Tomatoes— 1 pint cherry or 2 large
Additional / Pantry
- 1 box pasta, cooked according to package directions
- 1 cup feta cheese
- 6 tablespoons olive oil, divided
- 1½ tablespoons vinegar
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 375 degrees.
- Combine all prepared vegetables in a large bowl. Toss with 2 tablespoons of olive oil, season with salt and pepper to taste. Roast for 20 minutes. Vegetables will be soft and slightly caramelized.
- In a small bowl, make the dressing by combining 4 tablespoons olive oil, vinegar, Italian seasoning, salt, and pepper.
- Combine cooked vegetables and pasta in a large bowl, toss with vinaigrette and coat well.
- Add feta cheese.
Notes
Chef's Tips: • Top with fresh herbs — parsley, basil, or mint. • Serve hot or cold; can be made ahead up to two days in advance. • Mix in fresh greens, like spinach or kale.