Mediterranean Pasta Salad Recipe

If you’re looking for a pasta that can be enjoyed either hot as an easy, healthy dinner or cold as a pasta salad, I think you'll love this Mediterranean pasta salad! Stuffed full of colorful roasted vegetables it's really easy to make, and perfect for making ahead for parties, BBQs and lunches!

📝 Ingredients

• 3 peppers (chopped into small pieces 1-2cm (1 green, 1 yellow, 1 red if possible))
• 1 zucchini (sliced and then quartered)
• 1 eggplant (chopped into small cubes, 1-2cm)
• 7 ounces mushrooms (chopped into small pieces 1-2 cm (around 4 medium mushrooms))
• 9 ounces cherry tomatoes (halved)
• olive oil (for cooking)
• 10.5 ounces penne pasta (dried)
• 2/3 cup pesto (good quality store-bought or homemade)
• 4 tablespoons Greek yogurt (optional – for a little creaminess!)
• 1/4 cup toasted pine nuts ((buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again))
• 2.5 ounces crumbled feta cheese (or to taste)
• 1/4 cup fresh mint (or to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 430F / 220C.
2. 2Line 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.
3. 3Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
4. 4Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelised.
5. 5Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
6. 6Drain the pasta and add it to a large bowl. Add in the vegetables and stir through the pesto and yogurt (if using).
7. 7Sprinkle with the pine nuts, feta and mint just before serving.