This simple, thrown together pasta salad was everything I needed last night after a hot summery day – but it’s perfect for spring, too! It’s very customizable so feel free to use whatever vegetables you like, add chicken, etc.
INGREDIENTS:
1 box Jovial Foods fusilli
1 medium eggplant
1 large green & 1 yellow zucchini
2 cups cherry tomatoes
1/4 cup chopped scallions
1 tbsp dill
Feta to crumble on top (I used Miyoko’s and C had no idea!)
DRESSING:
1/4 cup olive oil
1/4 cup apple cider vinegar (you can use balsamic too)
1/4 cup Dijon mustard
Salt + pepper to taste
DIRECTIONS:
Cook pasta first and let cook completely
Preheat oven to 400 degrees Fahrenheit
Cut cherry tomatoes into halves, slice zucchini about 1/4 inch thick and cut eggplant into small cubes; arrange on separate baking sheets and brush with oil and salt
Each vegetable has different baking times so just keep an eye on them; tomatoes take about 15 minutes (until browning and bubbling), eggplant about 20 and zucchini about 25
Remove and let cool
Mix the dressing and adjust to your liking
Once vegetables are cool, combine with noodles and just enough dressing to coat everything
Add finely sliced scallions, and dill
Crumble feta and serve
