Eggplant Parm Pasta Salad
Eggplant Parm Pasta Salad is a delightful dish that combines the rich flavors of eggplant Parmesan with the freshness of a pasta salad. It’s a perfect meal for a warm day or a potluck gathering. The mix of tender pasta, roasted eggplant, and creamy mozzarella makes this salad not only tasty but also satisfying.
Why Make This Recipe
This recipe is fantastic for several reasons. First, it is easy to make and requires simple ingredients found in most kitchens. Second, it is a great way to enjoy healthy vegetables, making it both nutritious and delicious. Finally, Eggplant Parm Pasta Salad can be served warm or cold, which adds to its versatility—perfect for any occasion!
How to Make Eggplant Parm Pasta Salad
Ingredients:
- 250 g short pasta (penne or fusilli)
- 1 medium eggplant, diced
- 2 tbsp olive oil
- 1 garlic clove, minced
- 200 g cherry tomatoes, halved
- 100 g mozzarella pearls
- 50 g Parmesan cheese, grated
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Directions:
- Cook the pasta in salted boiling water according to the package instructions. Drain, rinse with cold water, and set aside.
- Meanwhile, heat the olive oil in a pan over medium heat. Sauté the diced eggplant with minced garlic until golden and tender, about 8–10 minutes. Season with salt and pepper.
- In a large bowl, combine the cooked pasta, sautéed eggplant, cherry tomatoes, mozzarella pearls, grated Parmesan, and chopped basil.
- Drizzle the mixture with balsamic vinegar and toss gently to combine.
- Adjust the seasoning as needed and serve chilled or at room temperature.
How to Serve Eggplant Parm Pasta Salad
Eggplant Parm Pasta Salad can be served on its own or as a side dish. It pairs well with grilled chicken or fish. You can also add a sprinkle of extra cheese or fresh herbs on top for added flavor. Enjoy it at picnics, barbecues, or as a light lunch!
How to Store Eggplant Parm Pasta Salad
To store Eggplant Parm Pasta Salad, place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3 days. If you notice the pasta absorbs the dressing, simply drizzle a little more olive oil or balsamic vinegar before serving.
Tips to Make Eggplant Parm Pasta Salad
- Make sure to salt the eggplant before cooking to draw out excess moisture. This helps the eggplant become tender and delicious.
- Use fresh herbs for the best flavor. If you cannot find basil, parsley or oregano work well too.
- Feel free to add more veggies, like bell peppers or zucchini, to enhance the salad.
Variation
For a vegan version, you can omit the cheese or replace it with vegan cheese. You can also add cooked chickpeas for extra protein.
FAQs
Can I use other types of pasta?
Yes, you can use any short pasta that you like, such as farfalle or orecchiette.
Can I make this salad ahead of time?
Absolutely! Eggplant Parm Pasta Salad can be made a day in advance. Just store it in the fridge until you’re ready to serve.
Is it possible to use frozen eggplant?
While fresh eggplant is recommended, you can use frozen eggplant if you thaw and drain it properly before cooking.
Eggplant Parm Pasta Salad
Ingredients
Pasta and Vegetables
- 250 g short pasta (penne or fusilli) Use any short pasta you prefer.
- 1 medium eggplant, diced Salt the eggplant before cooking to draw out excess moisture.
- 2 tbsp olive oil For sautéing the eggplant.
- 1 clove garlic, minced Enhances the flavor of the dish.
- 200 g cherry tomatoes, halved Adds freshness.
- 100 g mozzarella pearls Use fresh mozzarella for best results.
- 50 g Parmesan cheese, grated For a richer flavor.
- 2 tbsp fresh basil, chopped Use fresh herbs for the best flavor.
- 1 tbsp balsamic vinegar For dressing the salad.
- Salt and pepper, to taste Adjust seasoning as needed.
Instructions
Cooking
- Cook the pasta in salted boiling water according to the package instructions. Drain, rinse with cold water, and set aside.
- Meanwhile, heat the olive oil in a pan over medium heat. Sauté the diced eggplant with minced garlic until golden and tender, about 8–10 minutes. Season with salt and pepper.
Mixing
- In a large bowl, combine the cooked pasta, sautéed eggplant, cherry tomatoes, mozzarella pearls, grated Parmesan, and chopped basil.
- Drizzle the mixture with balsamic vinegar and toss gently to combine.
- Adjust the seasoning as needed and serve chilled or at room temperature.
