I love a good pasta salad in the summer, and this Ditalini Pasta Salad is one of those recipes that just tastes like the season. It’s fresh, flavorful, and such a great way to use up all those summer veggies. I roast zucchini, bell pepper, and eggplant until they’re golden and just tender, then toss them with ditalini pasta, a big scoop of pesto, and a little feta for a salty bite. It’s simple but so, so good. You can totally use store-bought pesto to keep things easy or use a homemade pesto to keep costs down. Either way, this dish is perfect for picnics, potlucks, or meal prep for the week!
If there’s a pasta salad that belongs at every summer table, it’s this super easy ditalini pesto pasta salad. I don’t use any fussy ingredients or complicated steps to make it. Just roasted veggies, a good scoop of pesto, a sprinkle of feta, and those tiny pasta tubes.
I like ditalini better than larger pasta shapes, such as rotini, in this recipe (even though I love that shape in a classic pasta salad) because it holds onto the pesto in all the right ways. It also makes this dish super easy to scoop and eat, especially if you’re standing around at a cookout with a paper plate in one hand and a drink in the other. 😉 Other small pasta shapes will work, too, like orzo or small shells, so feel free to use what you’ve got!
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Gather all of your ingredients and preheat the oven to 450°F.
Roast the veggies: Add 1 cup diced zucchini, 1 cup diced red bell pepper, and 2 cups diced eggplant to a large bowl. Toss with 1 Tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper.
Spread the seasoned vegetables onto a parchment-lined baking sheet and roast for 20 minutes. Be sure to turn the pan halfway through for even roasting.
They should be tender and starting to brown around the edges once done. Just enough to bring out their sweetness without turning mushy.
Cook the pasta: Meanwhile, bring a medium pot of salted water to a boil. Cook 8 oz. ditalini pasta according to the package directions. Drain and set aside to cool slightly.
Assemble the salad: Add the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, ¾ cup pesto, and ¼ cup feta to a large bowl. Toss to evenly coat everything in the pesto.
Chill: Now chill your ditalini pasta salad for an hour before serving. This gives the flavors time to meld and makes the salad extra refreshing. If you have any extra, sprinkle over additional feta cheese (optional), and enjoy!
Like I mentioned above, this salad goes perfectly with grilled meats, so if the grill’s already going, you may as well make some grilled corn, too! I think it’s also great when served as part of a bigger summer spread with things like beet salad, sliced watermelon, and a couple of easy dips with toasted pita or crackers. It will seriously hold its own at any potluck, BBQ, or party!
This ditalini pesto pasta salad also works as a simple side next to spinach-stuffed chicken breasts or Philly cheesesteak stuffed peppers for a midweek meal, and the leftovers are delicious for lunch the next day.
Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. Just give the salad a quick toss before serving since the pesto can settle a bit as it chills. I don’t recommend freezing this one, as the veggies and pasta tend to lose their texture once thawed.
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