I like a very good pasta salad in the summertime, and this Ditalini Pasta Salad is a kind of recipes that simply tastes just like the season. It’s recent, flavorful, and such a good way to make use of up all these summer time veggies. I roast zucchini, bell pepper, and eggplant till they’re golden and simply tender, then toss them with ditalini pasta, a giant scoop of pesto, and just a little feta for a salty chew. It’s easy however so, so good. You may completely use store-bought pesto to maintain issues simple or use a selfmade pesto to maintain prices down. Both approach, this dish is ideal for picnics, potlucks, or meal prep for the week!
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Simple Ditalini Pasta Salad Recipe
If there’s a pasta salad that belongs at each summer time desk, it’s this tremendous simple ditalini pesto pasta salad. I don’t use any fussy components or sophisticated steps to make it. Simply roasted veggies, a very good scoop of pesto, a sprinkle of feta, and people tiny pasta tubes.
I like ditalini higher than bigger pasta shapes, akin to rotini, on this recipe (despite the fact that I like that form in a basic pasta salad) as a result of it holds onto the pesto in all the proper methods. It additionally makes this dish tremendous simple to scoop and eat, particularly if you happen to’re standing round at a cookout with a paper plate in a single hand and a drink within the different. 😉 Different small pasta shapes will work, too, like orzo or small shells, so be happy to make use of what you’ve acquired!
Ditalini Pasta Salad
- 1 cup zucchini (medium cube, $0.75)
- 1 cup purple bell pepper (medium cube, $1.48)
- 2 cups eggplant (medium cube, $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)
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Collect all components and preheat oven to 450°F.
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In a big bowl, toss the zucchini, purple bell pepper, and eggplant with 1 Tbsp olive oil, salt, garlic powder, and black pepper. Unfold evenly on a parchment-lined baking sheet and roast for 20 minutes, turning the pan midway by way of.
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In the meantime, convey a medium pot of salted water to a boil. Cook dinner the ditalini pasta in keeping with the bundle instructions. Drain and put aside to chill barely.
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In a big mixing bowl, mix the cooked pasta, remaining 1 Tbsp olive oil, roasted greens, pesto, and feta. Toss till all the things is evenly coated.
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Chill for at the least 1 hour earlier than serving for greatest taste. Garnish with extra feta cheese when serving if desired. Take pleasure in!
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Giant Mixing Bowl
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Medium Pot
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Baking Sheet
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Parchment Paper
*Ditalini might be swapped for any small pasta form like small shells, elbows, or orzo…no matter you might have available works!
Serving: 1cupEnergy: 253kcalCarbohydrates: 26gProtein: 6gFats: 14gSodium: 566mgFiber: 3g
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easy methods to make Ditalini Pasta Salad step-by-step pictures
Collect your whole components and preheat the oven to 450°F.
Roast the veggies: Add 1 cup diced zucchini, 1 cup diced purple bell pepper, and a pair of cups diced eggplant to a big bowl. Toss with 1 Tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper.
Unfold the seasoned greens onto a parchment-lined baking sheet and roast for 20 minutes. You should definitely flip the pan midway by way of for even roasting.
They need to be tender and beginning to brown across the edges as soon as accomplished. Simply sufficient to convey out their sweetness with out turning mushy.
Cook dinner the pasta: In the meantime, convey a medium pot of salted water to a boil. Cook dinner 8 oz. ditalini pasta in keeping with the bundle instructions. Drain and put aside to chill barely.
Assemble the salad: Add the cooked pasta, remaining 1 Tbsp olive oil, roasted greens, ¾ cup pesto, and ¼ cup feta to a big bowl. Toss to evenly coat all the things within the pesto.
Chill: Now chill your ditalini pasta salad for an hour earlier than serving. This offers the flavors time to meld and makes the salad further refreshing. When you’ve got any further, sprinkle over extra feta cheese (optionally available), and luxuriate in!
- Roasting the veggies at excessive warmth brings out a pleasant caramelized taste. I feel it provides a lot extra than simply tossing them in uncooked. You may roast different veggies like cherry tomatoes or onions if you wish to combine it up.
- Don’t wish to flip the oven on? Yep, I get it. If you happen to’re making this pesto pasta salad in the course of a heatwave, you possibly can grill your greens as an alternative. They’ll nonetheless get that good char and smoky taste, and it retains the warmth out of the kitchen. Simply slice them a bit thicker so that they maintain up on the grill, then chop and toss them in like regular.
- I’ve served this ditalini pasta salad heat, at room temperature, and chilled, and it’s scrumptious in each approach.
- For a protein increase, I’d add some diced grilled hen, canned chickpeas (rinsed), or grilled shrimp.
- If you happen to’re making this forward for a potluck or picnic, give it a fast toss earlier than serving to freshen it up!
- You should use any pesto you want. I went for a basil pesto right here, however our kale pesto would additionally work effectively.
Serving Recommendations
Like I discussed above, this salad goes completely with grilled meats, so if the grill’s already going, it’s possible you’ll as effectively make some grilled corn, too! I feel it’s additionally nice when served as a part of a much bigger summer time unfold with issues like beet salad, sliced watermelon, and a few simple dips with toasted pita or crackers. It’s going to severely maintain its personal at any potluck, BBQ, or celebration!
This ditalini pesto pasta salad additionally works as a easy facet subsequent to spinach-stuffed hen breasts or Philly cheesesteak stuffed peppers for a midweek meal, and the leftovers are scrumptious for lunch the following day.
Storage Directions
Retailer any leftovers in an hermetic container within the fridge, they usually’ll keep recent for as much as 4 days. Simply give the salad a fast toss earlier than serving for the reason that pesto can settle a bit because it chills. I don’t suggest freezing this one, because the veggies and pasta are likely to lose their texture as soon as thawed.
