Eggplant Parm Pasta Salad

Name: Eggplant Parm Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 Japanese eggplants, cut into ½-inch cubes; ¼ cup olive oil, plus more for drizzling; ½ teaspoon kosher salt; 1 cup finely grated Parmigiano Reggiano; ¼ cup balsamic vinegar; 2 teaspoons Dijon mustard; 1 tablespoon honey or maple syrup; ½ teaspoon kosher salt; 1/3 cup Giadzy extra virgin olive oil; 1 lb short pasta, such as caserecce; 1 cup cherry tomatoes, halved; 1 cup ciliegine mozzarella pearls, halved if large; ½ cup fresh basil leaves, torn

15 MINPrep Time

30 MINCook Time

6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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This pasta salad takes everything we love about eggplant parm: the golden roasted eggplant, the cheesy richness, the tangy tomato… and transforms it into a fresh, summery dish that’s perfect for picnics, parties, or make-ahead dinners. Cubes of eggplant get roasted until tender, then dusted with Parmigiano to create crispy, savory edges that mimic the best part of baked eggplant. Tossed with pasta, cherry tomatoes, fresh mozzarella, and a balsamic vinaigrette, it’s a truly delicious medley of flavors that gets even better as it hangs out in the fridge.

Eggplant Parm Pasta Salad

Rated 5.0 stars by 1 users

Servings

6

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For the eggplant:

3 Japanese eggplants, cut into ½-inch cubes
¼ cup olive oil, plus more for drizzling
½ teaspoon kosher salt
1 cup finely grated Parmigiano Reggiano

For the balsamic vinaigrette:

¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon honey or maple syrup
½ teaspoon kosher salt
1/3 cup Giadzy extra virgin olive oil

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To assemble the pasta salad:

1 lb short pasta, such as caserecce

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1 cup cherry tomatoes, halved
1 cup ciliegine mozzarella pearls, halved if large
½ cup fresh basil leaves, torn

Instructions

To roast the eggplant, preheat the oven to 425°F. On a baking sheet, toss the cubed eggplant with ¼ cup olive oil and ½ teaspoon kosher salt. Spread in a single layer and roast for about 20 to 25 minutes, until just starting to appear golden brown. Sprinkle the 1/2 cup finely grated Parmigiano over the eggplant pieces and return to the oven for about 8 minutes, until the eggplant is golden and the cheese is crispy, being careful to not burn the cheese. Remove from oven and set aside to cool.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and add directly to a large serving bowl.
To make the dressing, in a small bowl or jar, whisk together the balsamic vinegar, dijon, honey and salt. Whisk in the ¼ cup of olive oil to emulsify so it creates a creamy vinaigrette.
To assemble the pasta salad, in a large mixing bowl, combine the cooked pasta, roasted eggplant, tomatoes, mozzarella and basil. Pour the vinaigrette over and toss gently to combine. Let sit for at least 10–15 minutes so the flavors meld.