Dititalini pasta salad – Budgetary have budgetary

I love a good pasta salad in summer, and this dititali pasta salad is one of these recipes that tastes Like the season. It is fresh, tasty and a great way to use all of these summer vegetables. I roast the zucchini, the pepper and the eggplant until they are golden and tender, then I throw them with ditalins pasta, a large spoon of pesto and a little feta for a salted bite. It’s simple but so good. You can completely use the pesto purchased in stores to keep things easy or use a homemade pesto to reduce costs. Anyway, this dish is perfect for picnics, potlucks or meals preparation for the week!

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Easy Dititalini Pasta Salad Recipe

If there is a pasta salad that belongs to each summer table, it is this super easy pesto pasta salad. I do not use any difficult ingredient or complicated steps to do so. Just roasted vegetables, a good spoon of pesto, a pinch of feta and these tiny pasta tubes.

I better like the ditals than the biggest pasta forms, like the rotini, in this recipe (even if I like this shape in a salad of classic pasta) because it maintains the pesto in all good manners. It also makes this dish great Easy to collect and eat, especially if you stand at a barbecue with a paper plate in one hand and a drink in the other. 😉 Other small pasta shapes will also work, like Orzo or small shells, so do not hesitate to use what you have!

Dititaline pasta salad

This easy ditualini pasta salad is filled with roasted summer vegetables, thrown into pesto and finished with a pinch of feta. Delicious and preparation for meals!Step -by -step photos can be seen under the recipe card.

• 1 cup zucchini (Ten means, $ 0.75)
• 1 cup red pepper (Average dice, $ 1.48)
• 2 cups eggplant (Average dice, $ 1.49)
• 2 Tablespoon olive oil (divided, $ 0.35)
• 1 teaspoon salt ($ 0.04)
• 1 teaspoon garlic powder ($ 0.12)
• ½ teaspoon black pepper (freshly cracked, $ 0.08)
• 8 oz Dititaline pasta ($ 0.83 *)
• ¾ cup pesto ($ 2.22)
• ¼ cup feta cheese ($ 1.31)

• Gather all the ingredients and preheat the oven to 450 ° F.

• In a large bowl, throw the zucchini, red pepper and eggplant with 1 tablespoon of olive oil, salt, garlic powder and black pepper. Spread evenly on a baking sheet lined with parchment and roast for 20 minutes, turning the pan halfway.

• Meanwhile, bring an average pot of salt water to a boil. Cook the ditalins pasta according to the package instructions. Drain and reserve lightly to cool slightly.

• In a large bowl to mix, mix the cooked pasta, 1 tablespoon of olive oil, roasted vegetables, pesto and feta. Mix until everything is uniformly coated.

• Cool for at least 1 hour before serving for the best flavor. Garnish with additional feta cheese when you serve if you wish. Appreciate!

See how we calculate the recipe costs here.

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• Large bowl to mix

• Medium pot

• Baking sheet

• Parchment paper

*Ditalini can be exchanged for any Small shape of pasta as Small shells, elbowsOr orzo… Everything you have at hand!

Portion: 1cupCalories: 253kcalCarbohydrates: 26gProtein: 6gFat: 14gSodium: 566MGFiber: 3g

Read our full nutritional warning here.

How to take photos of salad of ditalin pasta step by step

Gather all your ingredients and preheat the oven to 450 ° F.

Roast vegetables: Add 1 cup of diced zucchini, 1 cup of diced red pepper and 2 cups of diced eggplant in a large bowl. Mix with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of garlic powder and ½ teaspoon of black pepper.

Spread the seasoned vegetables on a baking sheet lined with parchment and roast for 20 minutes. Be sure to get the pan to pass halfway for a roasting.

They should be tender and start to brown around the edges once done. Just enough to bring out their sweetness without becoming pasty.

Cook the pasta: Meanwhile, bring an average pot of salt water to a boil. Cook 8 oz. Dititali pasta according to the instructions of the package. Drain and reserve lightly to cool slightly.

Assemble the salad: Add the cooked pasta, 1 tablespoon of remaining olive oil, roasted vegetables, ¾ pesto cup and ¼ cup of feta in a large bowl. Mix to coat evenly in the pesto.

Coldness: Now cool your Dititalini pasta salad for an hour before serving. This gives the flavors time to blend and makes the salad more refreshing. If you have a supplement, sprinkle on additional feta cheese (optional) and take advantage of it!

Suggestion service

As I mentioned above, this salad goes perfectly with grilled meats, so if the grill is already going, you can also do grilled corn! I think it is also great when served in a greater summer spread with things like beet salad, the sharp watermelon and some easy dip with pita or grilled crackers. He will seriously hold the blow in any potluck, barbecue or party!

This Dititalini Pesto Pasto salad also works like a simple side next to fierce chicken breasts with spinach or stuffed peppers with philly cheese for a meal in the middle of the week, and the remains are delicious for lunch the next day.

Storage instructions

Keep the leftovers in an airtight container in the refrigerator, and they will stay fresh up to four days. Simply give the salad throw before serving because the pesto can be placed a little while it relaxes. I do not recommend freezing this one, because vegetables and pasta tend to lose their texture once thawed.