Pasta salad with summer vegetables

Pasta salad with summer vegetables

Total: 40 Min. | Active: 25 Min.
vegetarian, healthy and balanced
Nutritional value / people: 560 kcal
, Fat: 28 g
, Carbohydrate: 55 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Summer vegetables

500 g aubergines (e.g. Tonda aubergines, cut into approx. 2 cm cubes)
400 g courgettes, cut 4 cm long
1 red onion, thinly sliced
3 tbsp olive oil
1 tsp salt
a little pepper


250 g pasta (e.g. orecchiette)
salted water, boiling

Pasta salad

5 tbsp white balsamic vinegar
2 tbsp olive oil
salt and pepper to taste
150 g goats' cheese (e.g. Chavroux Tendre Bûche, cut into 7 mm thick slices and then diagonally in half)
½ bunch basil, roughly torn
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How it's done

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Summer vegetables

Place the aubergine and all ingredients up to and including the pepper on a baking tray lined with baking paper.

To bake the vegetables

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove the baking tray from the oven and place the vegetables in a large bowl


Cook the pasta in boiling water until al dente, drain. Add the pasta to the vegetables, mix.

Pasta salad

Pour in the vinegar and oil, season. Cover the pasta salad and leave to combine for approx. 15 mins. Stir the cheese and basil into the pasta salad and plate up.

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