Name: Ditalini Pasta Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
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)

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!

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

1 Preheat the oven

2 Gather all ingredients and preheat oven to 450°F.

3 Roast the vegetables

4 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.

5 Cook the pasta

6 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.

7 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.

8 Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!