- 8 ounces Fusilli pastaor casarecce, uncooked
- 8 ounces Green beans
- 1 tbsp Olive oil
- 2 cups Eggplantschopped, from 1 eggplant
- 1 tbsp Garlicminced
- 2 pt Grape tomatoeshalved and divided
- ¼ cup Dry white wine
- 2 tsp White wine vinegar
- ½ tsp Kosher Salt
- 6 ounces Mozzarellaor burrata
- 2 tsp Fresh thymechopped
- ½ tsp Black pepper
Perfect Pasta Salad with Tomatoes and Eggplant
We all know that you can’t really go wrong with pasta, however this Perfect Pasta Salad with Tomatoes and Eggplant is by far one of my favorites.
With unbelievable flavors from the eggplant and cherry tomatoes sautéed in garlic with white wine and fresh thyme, this dish is more than just a pasta and cheese recipe, bringing healthy and tasty to your bowl.
To make Perfect Pasta Salad with Tomatoes and Eggplant, you will need the following ingredients:
So, how to make Perfect Pasta Salad with Tomatoes and Eggplant?
Steps to make Perfect Pasta Salad with Tomatoes and Eggplant
1 | Cook pasta | 10 |
In a large saucepan, cook the pasta according to package instructions. Do not add salt or oil to the water. During the last 3 minutes of cooking, add the greens to the pasta. Then drain and reserve 1 cup of the cooking water for later use. | ||
2 | Cook eggplant | 5 |
In a large skillet over medium-high heat, heat 1 tablespoon olive oil and add the eggplant. Cook while stirring occasionally for 4-5 minutes until softened. | ||
3 | Add garlic | 1 |
Add garlic and cook for 1 minute until fragrant. | ||
4 | Add tomatoes | 3 |
Add half of the tomatoes and cook for about 2-3 minutes until the juices start to release from the inside. | ||
5 | Add wine | 2 |
Add wine and continue cooking, stirring continuously, until most of the wine evaporates. | ||
6 | Add pasta and beans | 2 |
Once cooked, add the pasta and beans and toss through to combine well. | ||
7 | Add cooking water | |
If you feel that the mixture may be too dry, slowly add tablespoon by tablespoon of the pasta cooking water to the skillet | ||
8 | Add tomatoes, vinegar and salt | 2 |
Add the remaining tomatoes, white wine vinegar and salt and stir to mix through. | ||
9 | Serve | |
Portion the pasta mixture, evenly, between 4 bowls and garnish with mozzarella, thyme and pepper, sprinkled over the top of each bowl. | ||
Recipe Reviews
I think I've perfected the recipe just now, on top of the cherry tomatoes which came with the recipe I've also added some crushed regular tomatoes and it acted like a sauce.
Wasnt the best thing ive tried i actually thing heirloom toss was better.
The eggplant gives this salad a very unique taste that I cannot get enough of mm-mm delish :)
Fast, easy to make and delicious What else is there to ask for ? 5 stars.
For a true italian experience you might want to swap out mozarella for parmegiano regiano cheese thank me later (-;
Had to skip out on the eggplant cause after it cooked on the pan it gained a jelly texture, apart from that one little minus the salad tasted good.
At first I was sceptical about making this recipe as it seemed complicated but then I decided to give it a shot and it turned to be the best decision in my culinary experience, this was the best tasting salad I've had and manage to make all by my lonesome.
Dont leave it too long in the fridge or it will taste bland..
Thanks for sharing this recipe, couldnt get my kids to even try eggplant before but now its one of their favs hehe
Couldnt believe how simple this recipe was to prepare, followed the instructions step by step and the dish turned out just like in the picture.
Prepared this as a dinner plate over the weekend and made a little bit too muc the plates of my husband and my son were licked clean you could say and we had some left for the next day too which no one complained about.
This is a perfect dish to take out as lunch. it tastes even better after it has incorporated all the flavors into the pasta so dont be afraid to leave it over night!!
A really cheap alternative to the restaurant type salads if you are not lazy I would recommend giving this salad a shot.
Delicious and quickly!
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