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Summer pasta salad
Summer pasta salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a delicious Aussie Day pasta salad for a perfect outdoor celebration!
Ingredients:
  • 200g yellow button squash, halved, cut into thin wedges
  • 2 zucchinis, halved lengthwise, thinly sliced widthwise
  • 1 eggplant, cut into 1cm pieces
  • 1 large bulb fennel, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 200g grape tomatoes, halved
  • 2 cloves garlic, crushed
  • 125ml (1/2 cup) extra virgin olive oil
  • 300g fusilli or other short dried pasta
  • 20.00 ml white wine vinegar
  • 82.50 ml basil leaves, torn
  • 50g (1/3 cup) kalamata olives, halved, pitted
Instructions:
  • Preheat your oven to 210C fan-forced. Toss vegetables and garlic in a bowl. Season with salt and pepper, drizzle with 80ml (1/3 cup) oil, and mix well. Spread vegetable mixture onto 2 roasting pans. Roast for 20 minutes, stirring halfway, until tender. Enjoy!
  • Boil pasta in salted water for 2 minutes less than package instructions. Pasta will finish cooking later with the vegetables. Drain and rinse under cold water to cool.
  • Combine pasta and vegetables in a bowl. Mix in vinegar, lemon juice, basil, olives, and the remaining 2 tablespoons of oil. Serve promptly or at room temperature.

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