Zucchini and Eggplant Pasta Salad Recipe
A luxurious Zucchini and Eggplant Pasta Salad recipe which pairs penne pasta with a decadent roasted vegetable mix.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Salad
Cuisine Italian
Servings 8
Calories 248 kcal
- 1 pound Eggplant, cut into 1-inch cubes
- 12 Cherry Tomatoes, halved
- 2 Small Zucchini, cut into 1-inch cubes
- ½ cup Bell Peppers, diced
- 1 teaspoon Thyme, dried
- 1 cup Basil, roughly chopped
- ¾ pound Penne Pasta
- ¼ cup Olive Oil
- ¼ tsp Salt
- ⅛ tsp Ground Black Pepper
Cook the pasta according to package directions and drain.
Line a baking sheet with parchment paper and spread the cubed vegetables on the tray.
Bake the zucchini and eggplant at 400 degrees Fahrenheit for 30 to 35 minutes, flipping them halfway through the cooking time.
Place the cooked pasta into a large serving bowl.
Add the peppers and roasted vegetables to the bowl and toss.
Sprinkle in the chopped basil, and add your seasonings.
Serve the pasta salad either hot or cold and enjoy.
- You can drizzle a bit more olive oil on top of the salad just before serving.
- Feel free to add crumbled cheese or fresh parmesan to garnish your zucchini and eggplant pasta salad.
- If you want a hint of spice, stir in some crushed red pepper flakes.
- Enhance the flavor of this side dish by mixing in a red wine vinaigrette dressing.
Calories: 248kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 84mg | Potassium: 439mg | Fiber: 4g | Sugar: 5g | Vitamin A: 698IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 1mg
Keyword Zucchini and Eggplant Pasta Salad