Pasta salad with summer vegetables
Ingredients
for 4 person
| 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 |
| 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 |
How it's done
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
Pasta
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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