This is my favorite pasta salad, I make lots of variations of this and you can customize it however you like! It doesn’t look amazing but it is! I eyeballed all these measurements but you can’t really mess it up.
- 05. 15. 22
My Favorite Pasta Salad
Ingredients
+12oz pasta of choice, I used Jovial rotini
+ 1 large eggplant, cubed
+ 1 red pepper
+ 1 cup cherry tomatoes
+ 2 zucchini
+ Cheese of choice (feta or goat would be delicious, I used Kite Hill ricotta)
Dressing:
+ Approx. 1/4 cup olive oil
+ 2-3 tbsp apple cider vinegar
+ 1-2 tbsp Dijon mustard
+ Salt and pepper to taste
Instructions
1. Cook pasta until al dente and let cool.
2. Chop vegetables, toss in olive oil and salt and roast; I just did them all at 400˚ Fahrenheit on separate baking sheets and took each one out when the vegetables were ready (times vary).
3. Let vegetables cool then add to pasta.
4. Add dressing and cheese and refrigerate (optional) for 20/30 minutes.
