I love a good pasta salad in the summer, and this Ditalini Pasta Salad is one of those recipes that just tastes like the season. It’s fresh, flavorful, and such a great way to use up all those summer veggies. I roast zucchini, bell pepper, and eggplant until they’re golden and just tender, then toss them with ditalini pasta, a big scoop of pesto, and a little feta for a salty bite. It’s simple but so, so good. You can totally use store-bought pesto to keep things easy or use a homemade pesto to keep costs down. Either way, this dish is perfect for picnics, potlucks, or meal prep for the week!
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Easy Ditalini Pasta Salad Recipe
If there’s a pasta salad that belongs at every summer table, it’s this super easy ditalini pesto pasta salad. I don’t use any fussy ingredients or complicated steps to make it. Just roasted veggies, a good scoop of pesto, a sprinkle of feta, and those tiny pasta tubes.
I like ditalini better than larger pasta shapes, such as rotini, in this recipe (even though I love that shape in a classic pasta salad) because it holds onto the pesto in all the right ways. It also makes this dish super easy to scoop and eat, especially if you’re standing around at a cookout with a paper plate in one hand and a drink in the other. 😉 Other small pasta shapes will work, too, like orzo or small shells, so feel free to use what you’ve got!
Ditalini Pasta Salad
Servings 8 servings (1 cup each)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)
Instructions
- Gather all ingredients and preheat oven to 450°F.
- 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.
- 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.
- 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.
- Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!
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Equipment
- Large Mixing Bowl
- Medium Pot
- Baking Sheet
- Parchment Paper
Notes
Nutrition
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Gather all of your ingredients and preheat the oven to 450°F.
Roast the veggies: Add 1 cup diced zucchini, 1 cup diced red bell pepper, and 2 cups diced eggplant to a large bowl. Toss with 1 Tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper.
Spread the seasoned vegetables onto a parchment-lined baking sheet and roast for 20 minutes. Be sure to turn the pan halfway through for even roasting.
They should be tender and starting to brown around the edges once done. Just enough to bring out their sweetness without turning mushy.
Cook the pasta: Meanwhile, bring a medium pot of salted water to a boil. Cook 8 oz. ditalini pasta according to the package directions. Drain and set aside to cool slightly.
Assemble the salad: Add the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, ¾ cup pesto, and ¼ cup feta to a large bowl. Toss to evenly coat everything in the pesto.
Chill: Now chill your ditalini pasta salad for an hour before serving. This gives the flavors time to meld and makes the salad extra refreshing. If you have any extra, sprinkle over additional feta cheese (optional), and enjoy!
Recipe Tips & Variations
- Roasting the veggies at high heat brings out a nice caramelized flavor. I think it adds so much more than just tossing them in raw. You can roast other veggies like cherry tomatoes or onions if you want to mix it up.
- Don’t want to turn the oven on? Yep, I get it. If you’re making this pesto pasta salad in the middle of a heatwave, you can grill your vegetables instead. They’ll still get that nice char and smoky flavor, and it keeps the heat out of the kitchen. Just slice them a bit thicker so they hold up on the grill, then chop and toss them in like usual.
- I’ve served this ditalini pasta salad warm, at room temperature, and chilled, and it’s delicious in every way.
- For a protein boost, I’d add some diced grilled chicken, canned chickpeas (rinsed), or grilled shrimp.
- If you’re making this ahead for a potluck or picnic, give it a quick toss before serving to freshen it up!
- You can use any pesto you like. I went for a basil pesto here, but our kale pesto would also work well.
Serving Suggestions
Like I mentioned above, this salad goes perfectly with grilled meats, so if the grill’s already going, you may as well make some grilled corn, too! I think it’s also great when served as part of a bigger summer spread with things like beet salad, sliced watermelon, and a couple of easy dips with toasted pita or crackers. It will seriously hold its own at any potluck, BBQ, or party!
This ditalini pesto pasta salad also works as a simple side next to spinach-stuffed chicken breasts or Philly cheesesteak stuffed peppers for a midweek meal, and the leftovers are delicious for lunch the next day.
Storage Instructions
Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. Just give the salad a quick toss before serving since the pesto can settle a bit as it chills. I don’t recommend freezing this one, as the veggies and pasta tend to lose their texture once thawed.
Finding easy delicious recipes that I can make while taking care of my rambunctious toddler is not easy so I was so happy to find this! It was so so easy to make and delicious! I will say I did not measure the seasonings and went with what my heart told me. I’d suggest if you’re new to cooking to add as the recipes suggests and then if needed adding more to taste once the salad is combined. Served with some roasted sausages, will be adding to my summer rotation!
While the prospect of heating an oven on a hot summer day was daunting. the quick cook time and flavorful result was well worth it. I didn’t measure exactly, but just chopped a whole small eggplant, zucchini and red bell pepper. The ratio probably wasn’t perfect, but it didn’t matter. Substituted small shells for the ditalini. Served with toasted bread and had wonderful leftovers for lunches the next day. Will definitely make again!
This looks delicious! 😋
I haven’t made this recipe yet, and may not do so soon due to my low carb ways and DH’s diabetes–but it looks just like ratatouille in a salad. I don’t even have to prepare it to know it’s seriously delicious! Ratatouille is something I usually make in late July thru September when we get farm fresh summer squashes, eggplant, peppers, and tomatoes. Of course it takes close watching to keep the basil from bolting by that time of year. Thanks for this delicious recipe which I may take to a potluck or three!