Roasted Veggie Pasta Salad
A bright and bold roasted veggie pasta salad featuring eggplant, zucchini, bell peppers, feta, and smoked almonds in a herby balsamic dressing. The perfect vegetarian pasta salad for summer meals or meal prep.
Ingredients
Roasted Vegetables
- 1 eggplant cubed
- 2 bell peppers any color, diced
- 1 red onion sliced
- 1 zucchini cubed
- Olive oil salt, and pepper
Pasta Salad Base
- 1 small bag approx. 300g of short pasta (fusilli, penne, or farfalle)
- 200 g feta cheese cubed or crumbled
- ⅓ cup chopped smoked almonds
Herby Garlic Dressing
- 3 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 garlic clove minced
- A large handful of fresh parsley chopped
- Salt and pepper to taste
Instructions
Roast the vegetables.
- Preheat your oven to 200°C (390°F). Spread the chopped eggplant, zucchini, red onion, and bell peppers on a lined baking tray. Drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until golden and soft.
Cook the pasta.
- Boil your pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process.
Mix the dressing.
- In a small bowl, whisk together olive oil, balsamic glaze, garlic, parsley, salt, and pepper.
Assemble the salad.
- In a large bowl, combine the cooked pasta, roasted vegetables, feta, and chopped almonds. Pour the dressing over and toss to coat.
Serve & enjoy.
- Serve immediately or refrigerate for later. This salad tastes even better the next day!