PASTA SALAD WITH ROASTED EGGPLANT, CHILE AND MINT
This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 45m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.
- Place tomato in large bowl and sprinkle lightly with salt.
- Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.
- While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.
- Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 30 grams, Carbohydrate 113 grams, Fat 37 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 916 milligrams, Sugar 19 grams
ROASTED VEGETABLE PASTA SALAD
I can't make this dish without printing enough copies of the recipe to hand out to girlfriends at my book club and potlucks all year round! I love it because it is a beautiful dish to look at and it's delectable. To top that, it is easy to make.&@151;Alia Shuttleworth, Auburn, California
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 9 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first four ingredients; set aside., In a large bowl, combine the eggplant, sweet peppers, onion and garlic. Add the oil, salt and pepper; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake at 425° for 35-40 minutes or until vegetables are tender. Cool to room temperature., Meanwhile, cook orzo according to package directions; drain., In a large serving bowl, combine roasted vegetables, pasta, green onions, basil and pine nuts. Drizzle with dressing and toss to coat. Add cheese; toss gently.
Nutrition Facts : Calories 388 calories, Fat 27g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 637mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.
PASTA SALAD WITH ROASTED EGGPLANT GIBB
Categories Salad Pasta Side Roast Picnic Basil Pine Nut Eggplant Bell Pepper Summer Potluck Gourmet Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F.
- In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
- Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
- In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
- In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
- In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
- Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.
LEMON MINT PASTA SALAD
Pasta, green onions and grapes are dressed up with a lemony yogurt sauce to make a great summer salad, perfect for if you have mint growing in your garden.
Provided by mollie
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain but no need to cool. Transfer to a large bowl. Add the lemon yogurt, mayonnaise, mint, green onion, grapes, salt and pepper. Stir to coat the pasta evenly and distribute the grapes. This can be served warm or cold, but I prefer it cold during the summer because it makes such a refreshing treat.
Nutrition Facts : Calories 205 calories, Carbohydrate 34.2 g, Cholesterol 2.8 mg, Fat 5.8 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 350.2 mg, Sugar 13.1 g
EGGPLANT PASTA SALAD
To me, the best thing about spring and summer is fresh eggplant from the garden. This recipe is from Real Simple.
Provided by Pinay0618
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant and tomatoes.
- In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and stir in the capers, pine nuts (if using), and parsley.
- Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant with the pasta before serving.
Nutrition Facts : Calories 574.3, Fat 13.2, SaturatedFat 1.9, Sodium 293.8, Carbohydrate 108.3, Fiber 18.9, Sugar 8.3, Protein 11.7
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