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.⁣

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!)⁣
+ 1/4 cup olive oil⁣
+ 1/4 cup apple cider vinegar (you can use balsamic too)⁣
+ 1/4 cup Dijon mustard ⁣

Instructions

1. Cook pasta first and let cook completely ⁣

2. Preheat oven to 400 degrees Fahrenheit ⁣

3. 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 ⁣

4. 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⁣

5. Remove and let cool⁣

6. Mix the dressing and adjust to your liking⁣

7. Once vegetables are cool, combine with noodles and just enough dressing to coat everything ⁣

8. Add finely sliced scallions, and dill ⁣

9. Crumble feta and serve ⁣