The beautiful thing about pasta salad? You can tweak and customize it to your heart’s content. In fact, you really don’t need a recipe at all, which is exactly why we’re all for picking your favorite pasta—like penne, bowtie, fusilli, or even macaroni—and turning it into a veggie-packed pasta side dish to serve at every cookout, potluck, or casual supper. Cold pasta salad is something Southerners like to bring to any big-batch event, rain or shine, especially classic renditions like creamy ham-studded macaroni salad and crunchy broccoli-and-grape pasta salad. In this not-your-Mama’s recipe, we’ve paired a lemony Dijon-honey vinaigrette with orzo pasta, chickpeas, feta cheese, roasted eggplant, and chopped Peppadew peppers for a pasta salad with major Mediterranean flair. All of the flavors come together for a zingy side dish with just enough crunch, creaminess, and richness (from tender roasted eggplant!) to send your usual pasta salad recipe to the bench, at least for the week.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.