3 ratings

Pesto Pasta Salad with Zucchini, Eggplant, and Snap Peas

Pasta Salad

This vibrant pasta salad showcases fresh, seasonal produce — namely basil, zucchini, eggplant, and snap peas. The combination of colors and flavors harmonizes beautifully and makes for a full-flavored sude dish or light main course. 

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For the pesto

  • 3 Cups fresh basil leaves
  • 2 cloves garlic, chopped roughly
  • 1/2 Cup freshly grated Parmesan
  • 1/4 Cup walnuts
  • 1 Cup extra-virgin olive oil
  • Kosher salt and pepper, to taste

For the pasta salad

  • 1 medium-sized eggplant, diced
  • 1 medium-sized zucchini, diced
  • 1 Tablespoon extra-virgin olive oil
  • 1/4 Cup Salt and pepper, to taste
  • 1 Pound fusilli, cooked according to package directions and cooled
  • 1/2 Pound snap peas, chopped roughly


For the pesto

Add the basil, garlic, Parmesan, and walnuts to the bowl of a food processor and pulse 10 times to combine everything. Turn the processor back on and slowly pour in the olive oil through the feeding tube in a steady stream, until everything is fully combined and forms a sauce. Season with salt and pepper, to taste.

For the pasta salad

Preheat the oven to 350 degrees.

Place the eggplant and zucchini on a baking sheet and toss with the olive oil, salt, and pepper and roast for 30 minutes. Stir the vegetables occasionally while roasting. Remove from the oven and let cool until they reach room temperature. Toss the eggplant, zucchini, pasta, and snap peas together with 1 cup of the pesto and serve immediately.