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Roasted Eggplant and Pepper Pasta Salad

pasta salad

I never make pasta salad. That’s because in the ’80s so many atrocious, awful, nasty pasta salads were created and served that it actually makes my head spin to think about it. At that time I didn’t have a phobia about mayonnaise, which I do now, and that’s what 99 percent of those evil pasta salads were dressed with. Let me backtrack here…I hate jarred mayonnaise…it sucks and blows at the same time. In fact it’s so bad that when I do actually make a mayonnaise it’s not a mayonnaise…it’s a classic aiol which I would never, ever slop over a bowl of pasta salad. Dave eats mayonnaise…I eat mustard.

Anyways…pasta salad is something I don’t even think of making. But I was talking to a friend and she too lives in a house with three men, two of which are teenagers, so like me she spends a lot of time preparing food to feed those eating machines. She mentioned a Barefoot Contessa pasta salad with roasted eggplant, bell peppers, and onion all tossed with a lemon vinaigrette and I thought it sounded tasty and light and I love Ina Garten so I looked it up, then cooked it up, and it was a big hit.

pasta salad

This salad is perfect for this time of year when you may be swimming in too many vegetables; whether you have a generous garden or you just can’t control yourself at the farmers’ market this salad will make quick and easy use of all that you have. The flavors are light, tangy, and perfect to accompany a burger, a stuffed chicken thigh sandwich, BBQ chicken, or steak. I can’t believe I went this long without making this salad…it’s that good.

The original recipe called for feta, pine nuts, and fresh basil…none of which I had and I actually don’t regret not having them. The basil would have been a tasty topper but the cheese could have over-powered the lightness of the salad…it’s your call but I know I won’t be adding it the next time I make this salad, it was delicious without it. Instead of pine nuts I used toasted and salted pumpkin seeds and they were a fabulous salty crunch with a robust flavor. Best of all, the leftover salad is great for a workday lunch. I added some leftover grilled salmon and a tomato and it was superb.

Roasted Eggplant and Pepper Pasta Salad
adapted from an Ina Garten, Barefoot Contessa recipe
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1 large eggplant, peeled and 3/4 inch diced
2 red bell peppers, 1 inch diced
2 green bell pepper, 1 inch diced
2 red onion, peeled and 1 inch diced
3 cloves garlic, minced
½ cup olive oil
Salt
1 pound orzo pasta
½ cup toasted and salted pumpkin seeds

For the dressing
½ cup fresh lemon juice (2 lemons)
½ cup olive oil
Salt and pepper

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan lined with parchment paper. Roast for 40 minutes.

While the veggies are roasting cook the orzo according to package instructions. Feel free to use any shape of pasta that you love. Drain and transfer to a large bowl.

Add the roasted vegetables to the bowl making sure to include all those good veggie juices. Combine the lemon juice and olive oil and whisk to mix. Add some salt and pepper and then pour over the pasta and vegetables and toss to combine. Check the seasoning and adjust accordingly. Serve at room temperature or chilled with the pumpkin seeds as a garnish on top.

August 8, 2008 | Filed Under Wisconsin, food, pasta, pizza, noodles, recipe, soup, salad, sandwich, vegetable 

comments

4 Responses to “Roasted Eggplant and Pepper Pasta Salad”

  1. Specs on August 9th, 2008

    Excellent recipe, as usual. Were the pumpkin seeds good with this recipe?

    I’ll definitely be making this…sans the seeds, of course.

    P.S. You’ve been mentioned in my interview as a blogger of note. Although your blogs pretty popular already, i thought i’d just let you know.

    Cheers.

  2. holler on August 9th, 2008

    Lovely pasta salad. Nice and fresh and great colours :)

  3. Lo on August 11th, 2008

    Having just spied my first eggplants in the market this weekend, I’m eager to try this recipe… love the idea of the lemony dressing.

  4. Lisa on August 13th, 2008

    Your salad looks so good, all light and tasty. I love the pumpkin seeds. I’ll definitely try it your way, no cheese. Since you, like I, find mayonnaise offensive, I trust your instincts.

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