I’ve been seeing summer veggie salads pop up all over and wanted to make my own so I combined summer pattypan squash, eggplant, and red bell peppers to make a gluten free (since I used lentil pasta) and sugar free main meal. I topped my salad with my delicious walnut pesto sauce and a handful of spicy arugula.
I recently got a big box of local farm produce from Neighborhood Compost, a company started by female founder Adi who partners with local NJ family farms to source her produce. What is unique about this company is you put all your food scraps in their box and they come to pick it up to compost it for you – something I know I can definitely be better at doing! I made this salad using their eggplant, squash, pepper, and parsley, which is in the pesto!
The combination of pasta with summer veggies is so delicious. It also makes for an easy meal prep and to keep as leftovers. Another idea is to top your bowl off with some parm (vegan parm counts too)!
Substitution ideas:
- Veggies: can use carrots, tomatoes, or root veggies
- Pasta: any kind of pasta will do
- Arugula: can also use spinach
Summer Vegetable Pasta Salad
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1/2 medium eggplant, cubed
- 1 small zucchini or squash, cubed
- 1 small red bell pepper, diced
- olive oil (to cook vegetables)
- sprinkle of salt
- 1 box of gluten free, lentil, or chickpea pasta
- 2 cups arugula
- 1/4 cup walnut pesto
Instructions
- Preheat the oven to 375 degrees and line a baking tray (you may need two) with parchment paper.
- Chop eggplant, zucchini, and bell pepper and place on baking trays. Drizzle olive oil and salt over veggies and cook for approximately 30-35 minutes (shaking half way to loosen up the veggies). Remove from the oven when veggies start to brown. You can also broil the vegetables for 5 minutes on low right before you take them out to get a bit crispy and charred.
- While vegetables cook, blend together the walnut pesto in a blender and set to the side (you can also store in the refrigerator), then follow directions on the pasta box to make your pasta.
- Once pasta is done, drain water and add pasta to a medium mixing bowl.
- Remove the vegetables from the oven and let cool for 5 minutes, then add to the medium mixing bowl with the pasta.
- Add in arugula and top with walnut pesto. Mix well and you can always add in another ¼ cup of walnut pesto if you want it to be saucier. ENJOY!
