By Aaron Wurm
Preheat the oven to 400°F (200°C).
Cube the eggplant and place it on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the eggplant in the preheated oven for 20 minutes, or until golden and tender, stirring halfway through cooking.
While the eggplant is roasting, cook the whole-grain pasta according to package instructions until al dente. Drain and set aside in a mixing bowl.
Halve the cherry tomatoes and slice the olives. Roughly chop the fresh basil.
Add the roasted eggplant, cherry tomatoes, olives, capers, and chopped basil to the mixing bowl with the pasta.
In a small mixing bowl, whisk together the juice of one lemon, the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Pour the dressing over the pasta salad and toss everything together thoroughly.
Serve the salad at room temperature or slightly chilled, garnished with extra basil leaves if desired.
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This Mediterranean Pasta Salad recipe is ready in 30 minutes and features whole-grain pasta, eggplant, cherry tomatoes and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 400°F (200°C).
Cube the eggplant and place it on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Roast the eggplant in the preheated oven for 20 minutes, or until golden and tender, stirring halfway through cooking.
While the eggplant is roasting, cook the whole-grain pasta according to package instructions until al dente. Drain and set aside in a mixing bowl.
Halve the cherry tomatoes and slice the olives. Roughly chop the fresh basil.
Add the roasted eggplant, cherry tomatoes, olives, capers, and chopped basil to the mixing bowl with the pasta.
In a small mixing bowl, whisk together the juice of one lemon, the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Pour the dressing over the pasta salad and toss everything together thoroughly.
Serve the salad at room temperature or slightly chilled, garnished with extra basil leaves if desired.
Calories per Serving: 350
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