Eggplants and zucchini are excellent seasonal vegetables to include in a pasta salad. If you want a versatile side, you have to try this recipe. This vegetarian-friendly pasta salad can be served either hot or cold.
Zucchini and Eggplant Pasta Salad Recipe
A luxurious Zucchini and Eggplant Pasta Salad recipe which pairs penne pasta with a decadent roasted vegetable mix.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Estimate
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
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If you like this post, then we definitely recommend checking out our Courgette Pasta Bake post.