Pasta Salad with Summer Vegetables

Preparation/cooking time: ca. 25m + Bake: ca. 15m

For 4 people

Nutritional Information

Contains 553 Kcal


  • 500 g aubergines (e.g. Aubergine Tonda), cut into 2-cm cubes
  • 400 g courgette, cut into 4-cm-long sticks
  • 2 tbsp. olive oil
  • 1 red onion, cut into thin segments
  • 1 tsp. salt
  • 250 g noodles (e.g. orecchiette)
  • a little pepper
  • saltwater, boiling
  • 5 tbsp. white balsamic vinegar
  • salt and pepper to taste
  • 150 g goat's cheese (e.g. Chavroux Tendre Bûche), cut into 7-mm-thick slices and then diagonally in half
  • bunch basil to garnish

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  • 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.

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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