Eggplant Parm Pasta Salad
A delightful combination of eggplant Parmesan flavors with fresh pasta salad, perfect for warm days or potlucks.
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.
Notes
Eggplant Parm Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs the dressing, add a little more olive oil or balsamic vinegar before serving.