Name: Ditalini Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 cup zucchini (medium dice, $0.75); 1 cup red bell pepper (medium dice, $1.48); 2 cups eggplant (medium dice, $1.49); 2 Tbsp olive oil (divided, $0.35); 1 tsp salt ($0.04); 1 tsp garlic powder ($0.12); ½ tsp black pepper (freshly cracked, $0.08); 8 oz ditalini pasta ($0.83*); ¾ cup pesto ($2.22); ¼ cup feta cheese ($1.31)

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!

1 hr 30 min total 10 min prep 20 min cook 8 253 cal

Instructions

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1 Gather all ingredients and preheat oven to 450°F.
2 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.
3 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.
4 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.
5 Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!