Vegetable Pasta Salad: A Taste of the Tropics
Introduction
This Vegetable Pasta Salad recipe is truly a godsend, loved by many in households where salads might not typically steal the spotlight, especially in tropical climates. However, with the vibrant medley of vegetables in this dish, it’s hard to resist. Featuring seasonal favorites like zucchini, eggplant, and tomatoes, this salad bursts with flavor and freshness. What’s more, its preparation is a breeze, making it ideal for those busy weeknights or as a crowd-pleaser at potlucks and BBQs. Let’s delve into the details of this culinary delight!
Recipe Overview
- Name: Vegetable Pasta Salad
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4
- Aggregated Rating: 5 Stars (from 3 reviews)
Nutritional Information
- Calories: 678.9
- Fat Content: 30.5g
- Saturated Fat Content: 7.6g
- Cholesterol Content: 22.2mg
- Sodium Content: 1267.3mg
- Carbohydrate Content: 86g
- Fiber Content: 8.8g
- Sugar Content: 14.5g
- Protein Content: 17.8g
Ingredients
- 1 zucchini
- 1 eggplant (Lebanese variety preferred)
- 1 red onion
- 1 green capsicum
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 12 oz pasta (colored and interesting shapes recommended)
- 2 tomatoes
- 100g feta cheese
Recipe Instructions
-
Preheat Oven: Begin by preheating your oven to 350ยฐF (175ยฐC). This ensures that it’s ready for roasting the vegetables to perfection.
-
-
Prepare Vegetables: In a baking dish, combine sliced zucchini, diced eggplant (preferably Lebanese variety for its tender texture, eliminating the need for salting), chopped red onion, sliced green capsicum, and minced garlic. These vibrant veggies form the heart of our salad.
-
Toss with Olive Oil: Drizzle the vegetables with 2 tablespoons of extra virgin olive oil, ensuring they are evenly coated. This step enhances their flavor and promotes even roasting.
-
Roast Vegetables: Place the baking dish in the preheated oven and roast the vegetables for approximately 20 minutes or until they are tender and slightly caramelized. This roasting process intensifies their natural sweetness and adds depth to the salad.
-
Cook Pasta: While the vegetables are roasting, bring a large pot of water to a boil. Cook the pasta according to package instructions until it reaches al dente perfection. This typically takes around 10-12 minutes.
-
Cool and Drain Pasta: Once the pasta is cooked, drain it and rinse under cold water to stop the cooking process and cool it down. This step ensures that the pasta retains its ideal texture and doesn’t become mushy.
-
Combine Ingredients: In a spacious salad bowl, combine the roasted vegetables, cooled pasta, diced tomatoes, and crumbled feta cheese. This colorful combination not only looks inviting but also provides a satisfying array of flavors and textures.
-
Prepare Dressing: For the dressing, keep it simple yet flavorful. Mix together a drizzle of extra virgin olive oil with either white wine vinegar or cider vinegar, along with a handful of fresh herbs. This light dressing enhances the natural flavors of the ingredients without overpowering them.
-
Toss and Serve: Pour the dressing over the salad ingredients and toss until everything is well coated. The dressing adds a refreshing tanginess that ties all the flavors together beautifully. Serve immediately and enjoy the taste of the tropics!
Conclusion
With its vibrant colors, refreshing flavors, and easy preparation, this Vegetable Pasta Salad is a true crowd-pleaser that will disappear quickly from any table. Whether you’re looking for a nutritious weeknight meal or a delightful addition to your next gathering, this recipe is sure to impress. Embrace the goodness of seasonal vegetables and elevate your salad game with this delectable dish!
