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!Step-by-step photos can be seen below the recipe card.
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!
See how we calculate recipe costs here.
Notes
*Ditalini can be swapped for any small pasta shape like small shells, elbows, or orzo...whatever you have on hand works!
Nutrition
Serving: 1cup | Calories: 253kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Sodium: 566mg | Fiber: 3g