This flavorful pasta salad is a great way to use up any fresh veggies you have on hand. You can pretty much add anything you want because the simple red wine vinegar and olive oil dressing complement almost everything. I decided to make a greek-inspired salad, but to add roasted eggplant for variation in texture and flavor and to forgo the olives usually found in greek salads because the feta already added enough saltiness. Paired with some grilled shrimp, it's all you need for a light summer dinner. 

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

Preheat oven to 425 degrees. Cut eggplant into 1/2 inch cubes and toss with about 2 tablespoons of olive oil and a generous amount of salt and pepper. Place in an even layer on a baking sheet and roast for about 20-25 minutes, flipping the eggplant a few times and watching it to make sure it doesn't burn. Set aside to cool.

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. 

08/14/2012 2:58pm

I made this and it was delicious!


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