Roasted Tomato and Eggplant Pasta Salad
Fresh and easy warm pasta salad with Roasted cherry tomatoes and Eggplant. A great light pasta dish, perfect for the warm days coming ahead. You can serve this Roasted Tomato and Eggplant Pasta Salad as a side dish with some grilled meat on the side or garlic bread. I enjoyed it just as is with extra Parmesan cheese on top.
Ingredients
- 2 cups cherry tomatoes
- ½ of a globe eggplant (diced into bite size)
- salad greens
- 8 oz pasta (I used chickpea pasta)
for the dressing
- zest of a lemon and juice of half the lemon
- ¼ cup grated Parmesan cheese
- ¼ cup extra virgin olive oil
- salt to taste
- freshly cracked black pepper
Instructions
- Pre heat the oven to 400F
- Layer the cherry tomatoes and eggplant on a cookie sheet. Drizzle a little oil and season with salt. Bake for 20 to 25 minutes.
- Prepare the salad dressing in a bowl by whisking, lemon zest, lemon juice, salt, pepper, Parmesan cheese and extra virgin olive oil.
- Boil the pasta as per the package instruction.
- Toss the roasted eggplant and tomatoes along with boiled pasta with the dressing. Add the salad greens and toss again.
- Add Parmesan cheese on top and enjoy.
Notes
EXTRA TOPPINGS YOU CAN ADD :
- Chicken bites
- Shrimp
- Pickled red onion
- capers
- Crispy fried tofu
- Chopped cucumber and celery
- Boiled chickpeas
Nutrition
Serving: 1gCalories: 297kcalCarbohydrates: 34gProtein: 7gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 5mgSodium: 309mgFiber: 3gSugar: 10g