Preheat your oven to 450°F (232°C).

Toss diced zucchini, red bell pepper, and eggplant with 1 tablespoon of olive oil, salt, garlic powder, and black pepper.

Spread the seasoned vegetables in a single layer on a baking sheet and roast for about 20 minutes.

Bring a large pot of salted water to a boil and cook ditalini pasta according to the package instructions.

In a large mixing bowl, combine the roasted vegetables, cooled ditalini pasta, remaining olive oil, pesto, and feta cheese. Toss gently.

Cover and refrigerate the salad for at least 1 hour before serving.