Roasted Tomato and Eggplant Pasta Salad
A refreshing and flavorful salad featuring roasted vegetables, chickpea pasta, and a zesty dressing.
Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Pot for boiling pasta
Ingredients
- 2 cups cherry tomatoes halved
- ½ globe eggplant diced into bite size
- salad greens as needed
- 8 oz chickpea pasta
- 1 lemon zest of
- ½ lemon juice of
- ¼ cup Parmesan cheese grated
- ¼ cup extra virgin olive oil
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Toss the diced eggplant and cherry tomatoes on a baking sheet with a drizzle of olive oil. Roast until they are tender and golden, about 20-25 minutes. Make sure not to overcrowd the pan to avoid steaming.
- While the veggies are roasting, bring a pot of water to a boil and cook the chickpea pasta according to package directions until al dente. Keep an eye on the timing to prevent overcooking.
- In a mixing bowl, whisk together the olive oil, lemon zest, and lemon juice until well combined. Taste and adjust with salt and freshly cracked black pepper to your liking.
- Once the roasted vegetables and chickpea pasta have cooled slightly, combine them with salad greens and Parmesan cheese in a large bowl. Toss gently to mix, taking care not to let everything become too hot, which would wilt the greens.
- Allow the salad to chill in the refrigerator for about 10-15 minutes, letting the flavors meld together. Before serving, if the salad looks dry, add a splash of lemon juice and toss to combine.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Expert Tips: If you want to prepare ahead of time, roast the eggplant and tomatoes the day before. For added flavor, sprinkle extra Parmesan over the salad to serve. For serving, this dish can be enjoyed at room temperature for the best flavor.