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

  • Summer vegetables
  • 500 g aubergine (e.g. Tonda aubergines), cut into approx. 2 cm cubes
  • 400 g courgettes, cut into sticks approx. 4 cm long
  • 1 red onion, thinly sliced
  • 3 tbsp olive oil
  • 1 tsp salt
  • a little pepper
  • Pasta
  • 250 g pasta (e.g. orecchiette)
  • salted water, boiling
  • Pasta salad
  • 5 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 150 g goats' cheese (e.g. Chavroux Tendre Bûche), cut into 7 mm thick slices and then diagonally in half
  • 0.5 bunch basil, roughly torn

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Instructions

  • Summer vegetables

    Place the aubergine and all ingredients up to and including the pepper on a baking tray lined with baking paper.
  • To bake the vegetables

    Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking tray from the oven and place the vegetables in a large bowl
  • Pasta

    Cook the pasta in boiling water until al dente, drain. Add the pasta to the vegetables, mix.
  • Pasta salad

    Pour in the vinegar and oil, season. Cover the pasta salad and leave to combine for approx. 15 mins. Stir the cheese and basil into the pasta salad and plate up.

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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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