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Roasted Summer Vegetable Pasta Salad

Healthy but perfectly satiating. Great for a party or potluck. Super forgiving and allows for some creativity!
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Course pasta, Salad

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.
Keyword pasta, pasta salad, vegatarian, veggie, veggies
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