Budget Bytes · by Jennie Alley★ 4.7 (3)
Ditalini Pasta Salad
NUTRITION · PER SERVING90M COOK
CAL 13%·PRO 12%
CARBS 26G41% OF CAL
2G FIBER20G OTHER3G TOTAL SUGAR
FAT 15G52% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ditalini pasta tossed with roasted summer vegetables, pesto, and feta cheese. A fresh, bright side dish that's also meal-prep friendly.
sideamericansaladpasta🍲 stockpot🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup zucchini (medium dice, $0.75)
- 1 cup red bell pepper (medium dice, $1.48)
- 2 cups eggplant (medium dice, $1.49)
- 2 Tbsp olive oil (divided, $0.35)
- 1 tsp salt ($0.04)
- 1 tsp garlic powder ($0.12)
- ½ tsp black pepper (freshly cracked, $0.08)
- 8 oz ditalini pasta ($0.83*)
- ¾ cup pesto ($2.22)
- ¼ cup feta cheese ($1.31)
At a glance
PER SERVING · TIME 90M
CAL 13%·PRO 12%
CARBS 26G41% OF CAL
2G FIBER20G OTHER3G TOTAL SUGAR
FAT 15G52% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 575mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 175mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 575MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.