Roasted Summer Vegetable Pasta Salad
Healthy but perfectly satiating. Great for a party or potluck. Super forgiving and allows for some creativity!
Ingredients
- 1 box Jovial Foods g/f fusili
- 1 eggplant
- 2 zucchini
- 1 cup grape tomatoes
- Bunch fresh dill
- 1 lemon juice and zest
- 1/4 cup olive oil
- 2 tbsp capers
- Chili flakes, salt, pepper
- Sheep feta
Instructions
- Slice the zucchini into 1/4 inch slices, cube the eggplant and throw the tomatoes whole onto a baking sheet. Drizzle with olive oil and roast at 400 for 20 minutes.
- While the veg is roasting, cook the pasta according to the box.
- Once the veggies and pasta are done, let them cool to room temperature. Add them to a bowl with olive oil, lemon juice, lemon zest, dill, basil, chili flakes, capers, salt, and pepper. Taste to make sure it’s seasoned to your heart's content.
- Serve with feta on top and enjoy. I like to store it feta-free so others can enjoy it without dairy. Seriously satisfying, nutritious and simple.
Notes
*Nightshades are known to cause inflammation so if you’re avoiding them, try broccoli, cucumber, arugula, kale, avo. Use anything. It’s so versatile.