Summer Pasta Salad

Total time: : 40 minutes | Serves: : 4 as main | Serves:: 8 as side

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  • ● 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 (from a jar)
  • ● 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


  1. Preheat the oven to 180C fan-forced, and line a baking sheet with parchment paper. Set aside.
  2. Prepare the eggplant and drizzle it with olive oil and a pinch of salt and add to the baking sheet, baking for 15 minutes.
  3. In the meantime, prepare the zucchini and then add it to the eggplant and bake for another 20 minutes until golden.
  4. While the vegetables are baking, chop the capsicum, cherry tomatoes, basil, and chives.
  5. 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.
  6. 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.
  7. Serve as a side or main.

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