Spring Pasta Salad

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.⁣


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!)⁣


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 ⁣


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 ⁣

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