Salad Pasta Ditalini

Name: Salad Pasta Ditalini
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 8 servings
Cuisine: Indonesian
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 features roasted summer vegetables, tossed in pesto, and topped with feta cheese – it’s delicious and quick to prepare!

⏱ 90 min 🔨 Prep 10min 🔥 Cook 20min 📊 Hard 🍽 8 servings 👁 6

Instructions

Gather all ingredients and preheat oven to 450°F.
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.
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.
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.
Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!

Rice & Noodles ditalini pasta saladamerican

Nutrition per serving

253kcal

💰 Cost Estimate

Total Ingredients
$772.00

Per Serving
$97.00/serving

🏠 Savings
~$1544.00 vs buying!

📋 Price Breakdown (80% ingredients detected)

Ingredient	Amount	Subtotal
zucchini	1 cup	-
red bell pepper	1 cup	$208.00
eggplant	2 cups	$110.00
olive oil	2 tbsp	$42.00
salt	1 tsp	$1.00
garlic powder	1 tsp	$7.00
black pepper	0.5 tsp	$11.00
ditalini pasta	8 oz	$315.00
pesto	0.75 cup	-
feta cheese	0.25 cup	$78.00