- Prep Time 10 minutes
- Cook Time 30 minutes
- Total Time 40 minutes
- Servings 4
- Calories 588 cal
Ingredients
- 3 bell peppers chopped into small pieces (1 green, 1 yellow, 1 red if possible) Australia = capsicum
- 1 zucchini sliced (I then quarter each slice)
- 1 eggplant chopped into small cubes
- 200g mushrooms chopped into small pieces (I used 4 medium brown mushrooms)
- 250g cherry tomatoes halved
- olive oil for cooking
- 300g penne pasta dried
- 2/3 cup pesto
- 4 tablespoons Greek yogurt optional – for a little creaminess!
For sprinkling (optional but highly recommended)
- ¼ cup toasted pine nuts (buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again)
- crumbled feta cheese
- a little chopped fresh mint
Instructions
- Preheat the oven to 220C.
- Line 2 to 3 large baking trays with baking paper and scatter all of the vegetables except the tomatoes over the baking trays in a single layer.
- Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
- Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelised.
- Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
- Drain the pasta and tip it into a large bowl. Tip in the vegetables and stir through the pesto and yogurt (if using).
- Sprinkle with the pine nuts, feta and mint just before serving.
Recipe Notes
The pesto - I usually use a good quality supermarket pesto for quickness, but by all means make your own if you prefer.
The pasta - I prefer penne for my pasta salad, but use another type if you like e.g. bow ties, casareccia.
How to toast your pine nuts - If you buy untoasted pine nuts, simply roast for a few minutes in a dry frying pan. Shake every now and again. Be careful to keep a close eye on them – they burn easily once they start to toast!
How to store this pasta salad - This pasta salad keeps really well in the fridge for a few days. Simply store covered in the fridge in the bowl you made it in. Or if you prefer store it in separate glass lunch containers for grab-and-go make ahead lunches. Scatter over your pine nuts, feta, and mint just before serving, or just before you leave the house if you're packing it for a work or school lunch.
Note on nutritional info
Please note that the nutritional info shown doesn’t include the feta cheese you may or may not sprinkle over the top of your pasta salad! I highly recommend that you do include a little cheese for some tangy umami flavour, but you only really need a little bit. I don’t measure an exact amount – I just crumble a little and sprinkle!
Note on number of people this pasta salad serves
Serves 3 – 4 as a lunch or 4 – 6 as a smaller side.