greek pasta salad with roasted eggplant
makes a giant batch, enough to serve at a party!
1 14oz. box of pasta, cooked according to instructions (I used this one)
1 medium eggplant
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 pint sweet cherry tomatoes, halved
1/2 medium red onion, chopped into small pieces
4 oz. block feta cheese, cut into half-inch cubes
3 heaping handfuls fresh baby spinach, torn into small pieces
8-10 fresh basil leaves, torn into small pieces
kosher salt and freshly ground black pepper to taste
Combine all of the ingredients in a large bowl and toss to combine. The fresh herbs, salt, pepper, olive oil and vinegar can all be adjusted according to your taste, so check it to see if you need more of anything before serving. Store in the refrigerator until you're ready to serve, and serve a little chilled or at room temperature.