Mediterranean Salad



  • 3 bell peppers chopped into small pieces (1 green, 1 yellow, 1 red if possible)
  • 1 zucchini sliced (quarter each slice)
  • 1 eggplant chopped into small cubes
  • 7 ounces mushrooms chopped into small pieces (4 medium oyster mushrooms)
  • 9 ounces cherry tomatoes halved
  • We Olive EVOO or cooking
  • 10.5 ounces penne pasta dried
  • 2/3 cup pesto Bella Cucina Porcini & Parmesan Pesto
  • 4 tablespoons Greek yogurt optional – for a little creaminess!

For sprinkling (optional but highly recommended)

  • ¼ cup toasted pine nuts (buy pre-toasted, or lightly toast in a dry frying pan, shaking every now and again)
  • crumbled feta cheese
  • a little chopped fresh mint



  1. Preheat the oven to 430F / 220C.
  2. Line 2 to 3 large baking trays with baking paper and scatter all of the vegetables except the tomatoes over the baking trays in a single layer.
  3. Drizzle with a little olive oil, then toss well with your hands. Sprinkle with plenty of salt and pepper, then roast for 15 minutes.
  4. Add the tomatoes to the tray. Roast for another 15 to 20 minutes until slightly browned and caramelized. 
  5. Meanwhile, cook the pasta according to the package instructions (8 to 10 minutes).
  6. Drain the pasta and tip it into a large bowl. Tip in the vegetables and stir through the pesto and yogurt (if using). 
  7. Sprinkle with the pine nuts, feta, and mint just before serving.

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