Roasted Eggplant And Olive Pasta Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
• STEP 3.Roast the eggplant in the preheated oven for 25-30 minutes, or until golden brown and tender. Remove from the oven and let cool.
• STEP 4.Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
• STEP 5.In a large bowl, combine the roasted eggplant, cooked pasta, olives, cherry tomatoes, red onion, and fresh herbs.
• STEP 6.In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
• STEP 7.Pour the dressing over the pasta salad and toss to coat evenly. Adjust the seasoning if needed.
• STEP 8.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 9.Serve the roasted eggplant and olive pasta salad chilled or at room temperature. Garnish with additional fresh herbs if desired.

Cooking Tips

• Make sure to cut the eggplant into evenly sized cubes to ensure even roasting.
• If you prefer a stronger garlic flavor, you can add more minced garlic to the dressing.
• Feel free to customize the salad by adding other vegetables or protein, such as roasted red peppers or grilled chicken.
• For a vegan version, omit the feta cheese or substitute it with a vegan cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This roasted eggplant and olive pasta salad is best served chilled or at room temperature.
• Garnish with additional fresh herbs, such as basil or parsley, for added freshness.
• Serve as a light lunch or as a side dish for a summer barbecue.
• Leftovers can be enjoyed the next day and make a great option for meal prep.