ROASTED EGGPLANT AND ASPARAGUS PASTA SALAD
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
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
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