Total Time: 30 minutes

Pasta salad with eggplant a cold pasta recipe with a favorite vegetable of summer.


Ingredients for 4 people:

  • 8 ounces short pasta
  • 1 eggplant  cut in small cubes  (8 ounces)
  • 4 tablespoon oil to fry eggplants
  • 8 ounces tomatoes cut in cubes
  • 8 ounces mozzarella cut in cubes
  • 1/2 red onion  thin sliced
  • 4 ounces black pitted olives sliced
  • 1/2 cup olive oil
  • 10 basil leaves shredded
  • salt and pepper



Cook pasta, drain and cool. Fry eggplant at medium high heat, about 5 minutes. Let it cool.

Then put all the ingredients in a large bowl, salt and add pepper. Mix well and let the pasta salad rest for at least 10 minutes  for flavor to blend before serving.


Note: not necessary to use olive oil to fry eggplant. Use a good seed oil. You could also bake eggplant. Mix cubes with a little olive oil and put in a baking dish in the oven at 400F for about 20 minutes.

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