Italian Grilled Vegetable Pasta Salad
A fresh, hearty pasta salad made with nutty spelt pasta, grilled zucchini and eggplant, sweet sun-dried tomatoes, baby spinach, creamy goat's cheese, and a simple apple cider vinegar and olive oil dressing. Perfect for lunch, meal prep, picnics, or an easy summer dinner.
Serves
4
Prep time
10 minutes
Cook time
15 minutes
Total time
25 minutes
Ingredients
300 g uncooked spelt pasta, such as fusilli or spirals
1 zucchini, sliced into bite-sized pieces
1 small eggplant, sliced or diced into bite-sized pieces
5 sun-dried tomatoes, roughly chopped
2 large handfuls of baby spinach
70 g goat's cheese, crumbled
2-3 tbsp olive oil, plus a little extra for grilling if needed
1 tbsp apple cider vinegar
Salt, to taste
Black pepper, to taste
Method
Cook the spelt pasta according to the packet instructions until al dente. Drain, then rinse briefly under cold water to cool and stop it from cooking further. Set aside.
Prepare the vegetables by slicing the zucchini and eggplant into bite-sized pieces.
Heat a grill pan or frying pan over medium-high heat and drizzle with a little olive oil.
Grill the zucchini and eggplant in batches, if needed, so the pan is not overcrowded. Cook for a few minutes on each side, until golden, lightly charred, and tender. Season with salt and pepper, then set aside to cool slightly.
Make the dressing by whisking together 2-3 tablespoons olive oil with 1 tablespoon apple cider vinegar. Season with salt and black pepper.
Add the cooked spelt pasta to a large bowl with the grilled zucchini, grilled eggplant, chopped sun-dried tomatoes, and baby spinach.
Pour over the dressing and toss everything together until well combined. Taste and adjust the seasoning if needed.
Crumble the goat's cheese over the top just before serving.
Serving Suggestion: Serve slightly warm, at room temperature, or chilled.
This pasta salad keeps well in the fridge, making it a great make-ahead lunch or side dish. Served with Steak is also perfect for added protein!