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Summer Vegetable Pasta Salad

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Lunch & Dinner
Servings 2

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!
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