Pesto Pasta Salad with Zucchini, Eggplant, and Snap Peas

Pesto Pasta Salad with Zucchini, Eggplant, and Snap Peas
Staff Writer
Pasta Salad
Thinkstock/iStock

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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Ready in
20 m
4
Servings
1073
Calories Per Serving
Deliver Ingredients
Makes
4 cups

Ingredients

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

Directions

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.

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Nutritional Facts

Total Fat
65g
99%
Sugar
12g
N/A
Saturated Fat
11g
54%
Cholesterol
10mg
3%
Protein
25g
49%
Carbs
102g
34%
Vitamin A
116µg
13%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.5mg
27%
Vitamin C
57mg
95%
Vitamin E
9mg
46%
Vitamin K
134µg
100%
Calcium
280mg
28%
Fiber
11g
43%
Folate (food)
102µg
N/A
Folate equivalent (total)
102µg
26%
Iron
4mg
25%
Magnesium
126mg
31%
Monounsaturated
43g
N/A
Niacin (B3)
4mg
18%
Phosphorus
416mg
59%
Polyunsaturated
8g
N/A
Potassium
924mg
26%
Riboflavin (B2)
0.3mg
16.5%
Sodium
1069mg
45%
Thiamin (B1)
0.3mg
19.3%
Zinc
3mg
18%