Roasted eggplant, zucchini, red pepper, and onion on a sheet pan with olive oil and thyme until caramelized, then tossed it with cooled fusilli, kalamata olives, and chopped sundried tomatoes (oil-packed ones, way better than the dry bagged kind). No dressing needed, the roasted veggies do all the work.
Made it the night before and it was honestly better the next day once the pasta soaked up all that flavor. Served feta on the side instead of mixed in since not everyone at the party eats dairy, worked out great.
Anyone else roast their pasta salad veggies instead of doing them raw? Feels underrated. Happy to share exact quantities if anyone wants to try it.
by theFoodOlic