Summer Pasta Salad with Blackbean Fettuccine
Channel: Slendier
Date: 2023-02-22

Soak up the sun with this Summer Pasta Salad ☀️

🌱 Ingredients 

- 1 medium eggplant, chopped into cubes
- 1 zucchini, chopped into small cubes
- 1 packet Slendier Black Soybean Fettuccine
- 1 whole large roasted capsicum, thinly sliced
- 230g cherry tomatoes (various colours), quartered or halved depending on size
- 2 basil sprigs
- 2 tablespoons chives, finely chopped
- 100g vegan feta, crumbled
- 12 kalamata olives
- 3 tablespoons capers
- 1 teaspoon salt (plus more for baking)
- 4 tablespoons olive oil (1 tablespoon for baking)
- 2 tablespoons apple cider vinegar (or lemon juice)
- Pepper, to taste

🧑‍🍳Method

➡️ Preheat the oven to 180C fan-forced, and line a baking sheet with parchment paper. Set aside.
➡️ Prepare the eggplant and drizzle it with olive oil and a pinch of salt and add to the baking sheet, baking for 15 minutes. 
➡️ In the meantime, prepare the zucchini and then add it to the eggplant and bake for another 20 minutes until golden.
➡️ While the vegetables are baking, chop the capsicum, cherry tomatoes, basil, and chives.
➡️ Cook the Slendier Black Soybean Fettuccine as per the packet instructions. Once done, drain it and run it under cold water to stop it from cooking further, and drain again.
➡️ Add the pasta to a large bowl, following in with the feta, olives, capers, capsicum, tomatoes, herbs, roasted vegetables, salt, vinegar, and olive oil, and toss well. 
➡️ Serve as a side or main.

#CookingWithSlendier