Pasta Salad with Summer Vegetables


Total time: 40m
Preparation Time: 25m

Servings
For 4 people


Nutritional Information

Contains 560 Kcal, 17g Protein, 55g Carbohydrates, 28g Fat


Ingredients

  • Sommergemüse
  • 500 g aubergines (z. B. Auberginen Tonda), in ca. 2 cm grossen Würfeln
  • 400 g zucchini, in ca. 4 cm langen Stängeln
  • 1 red onion, in feinen Schnitzen
  • 3 EL olive oil
  • 1 TL salt
  • wenig pepper
  • Pasta
  • 250 g noodles (z.B. Orecchiette)
  • saltwater, siedend
  • Pastasalat
  • 5 EL white balsamic vinegar
  • 2 EL olive oil
  • salt and pepper to taste
  • 150 g goat cheese (z.B. Chavraoux Tendre Bûche), in ca. 7 mm breiten Scheiben, diagonal halbiert
  • 0.5 Bund basil, grob zerzupft

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Instructions

  • Sommergemüse

    Mix the aubergine and remaining ingredients with a little pepper on an oven tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the oven tray and transfer the vegetables in a large bowl. Cook the pasta in boiling salted water until al dente, drain. Add the pasta to the vegetables, mix. Pour in the vinegar and oil, season. Cover the pasta salad and leave to combine for approx. 15 mins. Shortly before serving, mix the cheese and basil into the pasta salad, plate up and garnish.
  • Backen

    Ca. 15 Min. in der Mitte des auf 200 Grad vorgeheizten Ofens. Blech herausnehmen, Gemüse in eine grosse Schüssel geben
  • Pasta

    Pasta im siedenden Salzwasser al dente kochen, abtropfen. Pasta zum Gemüse geben, mischen.
  • Pastasalat

    Essig und Öl dazugiessen, würzen. Pastasalat zugedeckt ca. 15 Min. ziehen lassen. Käse und Basilikum unter den Pastasalat mischen, anrichten.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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