Mediterranean Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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I love pasta, but am not particularly fond of pasta salads, until I tried this. A friend of mine made something similar, but it needed a bit more pizzazz. So I tried it and this is what I came up with. Please adjust the ingredients to match your needed servings. The description is for at least 2 servings. Ingredients:
1 eggplant (cut in slices, then quartered) |
2 roma tomatoes (diced) |
3 cups rigatoni pasta (cooked) |
3/4 cup cubed feta cheese |
4 crushed garlic cloves (i used herbed garlic cloves in oil) |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 tablespoon dried onion |
1/2 teaspoon rosemary |
1 teaspoon oregano |
salt & pepper |
Directions:
1. Have the rigatoni ready in a big bowl.
2. Mix the olive oil with the balsamico and the herbs. Set aside.
3. Saute the eggplant in a little bit of olive oil, add salt & pepper for taste.
4. Add to pasta.
5. Then saute the tomatoes with the crushed garlic, add some oregano to mixture. Once heated, add to pasta and eggplant.
6. Now add dressing over salad along with the feta cheese and stir well.
7. Tastes great chilled on a hot summer day.
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