Pasta Salad with Mediterranean Vegetables, Pomegranate Seeds and Walnuts

Ingredients

• 1 red onion (finely diced)
• 1 zucchini (diced)
• 1 eggplant (diced)
• 3 bell peppers (diced)
• 3 tbsp olive oil
• ½ tsp chili flakes
• 1 tsp salt
• 300 g fusilli
• 1 small pomegranate (seeds only)
• a handful walnuts (coarsely chopped)
• fresh herbs to taste

Instructions

1. 1.

   Preheat the oven to 150°C (fan). Prepare the vegetables, dice them and place in a greased baking dish. Add olive oil, chili flakes, cream cheese and salt, then mix well. Bake on the lower or middle rack for about 20-25 minutes, stirring once or twice during cooking. Let the vegetables cool to lukewarm.

2. 2.

   Cook the pasta in boiling salted water or vegetable broth according to package instructions until al dente. Allow it to cool slightly and combine with the lukewarm vegetables. Stir in pomegranate seeds and season the salad with salt and pepper. Distribute small dollops of cream cheese on top of the salad. Sprinkle walnuts and herbs over the top and serve the salad warm or at room temperature.

3. 3.

   Tip: The grill night is standing? No problem: this pasta salad can be served nicely in small glasses or cups. Add a fork – that’s your finger food!