ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Eggplant and Asparagus Pasta Salad image

This pasta salad is not only delicious, but very versatile. It can be used as an appetizer or a side dish. It's great because it is not a traditional pasta salad. It's something I came up with for my daughter's 1st birthday and have been making ever since.

Provided by Marni

Categories     Salad     100+ Pasta Salad Recipes

Time 3h35m

Yield 12

Number Of Ingredients 13

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
¼ cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
1 ⅓ tablespoons extra-virgin olive oil, or as needed
1 ⅓ tablespoons grated Parmesan cheese
½ lemon, juiced
¼ cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

Steps:

  • Place a baking rack in the top of the oven.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
  • Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
  • Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes. Drain well.
  • Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
  • Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
  • Sprinkle pasta salad with salt-free seasoning and black pepper.
  • Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27.6 g, Cholesterol 2 mg, Fat 7.5 g, Fiber 3.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 52.2 mg, Sugar 1.6 g

Tarrince Snyder
[email protected]

I'm not a big fan of eggplant, but I really enjoyed this pasta salad. The eggplant was roasted perfectly and it had a great flavor.


Sukran Uddin
[email protected]

This pasta salad is a great way to get your kids to eat their vegetables. It's also a great dish to pack for lunch.


GsmShammrat Alamin
[email protected]

I love the addition of roasted eggplant in this pasta salad. It adds a smoky and flavorful dimension to the dish.


Ka Lk
[email protected]

This pasta salad is a great way to use up leftover vegetables. It's also a great dish to make ahead of time for a quick and easy meal.


Corey Roof
[email protected]

I'm always looking for new pasta salad recipes, and this one definitely fits the bill. It's easy to make and it's always a hit with my family and friends.


SERDAR ARPACI
[email protected]

This pasta salad is a great way to get your daily dose of vegetables. It's also a great dish to serve at a potluck or picnic.


M Ilyas Rajpoot M Ilyas Rajpoot
[email protected]

I love the combination of roasted eggplant and asparagus in this pasta salad. It's a unique and delicious dish that I'll definitely be making again.


Ashaq Ali
[email protected]

This is one of my favorite pasta salad recipes. It's so flavorful and refreshing, and it's always a hit at parties.


Rahul Balami
[email protected]

This pasta salad is so easy to make and it's always a crowd-pleaser. I love that it's healthy and delicious!


Benjamin Good
[email protected]

I'm not a big fan of eggplant, but this recipe changed my mind! The roasted eggplant is so flavorful and tender, and it pairs perfectly with the asparagus and pasta.


Akanyo Alice
[email protected]

This recipe is a great way to use up leftover eggplant and asparagus. It's also a great dish to make ahead of time for a quick and easy meal.


Elizabeth Meyer
[email protected]

I made this pasta salad for a party last weekend and it was a huge hit! Everyone loved the unique flavor combination and the colorful presentation.


hamoo moslh
[email protected]

This roasted eggplant and asparagus pasta salad is a delicious and healthy dish that is perfect for a summer picnic or potluck. The combination of flavors and textures is amazing, and the dressing is light and refreshing. I highly recommend this reci


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »