This Pasta Salad with Tomatoes and Grilled Eggplant is a delightful and refreshing dish, perfect for summer gatherings or as a satisfying main course. Grilled eggplant adds a smoky flavor and creamy texture, while juicy tomatoes and a zesty lemon-garlic dressing create a harmonious blend of tastes. The farfalle pasta complements the vegetables, providing a satisfying and colorful dish that will impress your family and guests. You can also choose to broil the eggplant if grilling is not an option. This pasta salad is easy to prepare, can be made ahead of time, and offers a delightful combination of flavors and textures. Let’s dive in and create this delicious summer pasta salad!
SERVES 6
INGREDIENTS:
- 1 pound eggplant, cut into ½-inch-thick rounds
- 2 tablespoons plus ½ cup extra-virgin olive oil
- Salt and pepper
- 1 pound farfalle pasta
- ½ teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
- 1 garlic clove, minced
- ½ teaspoon red pepper flakes
- 2 large tomatoes, cored, seeded, and cut into ½-inch pieces
- ½ cup chopped fresh basil
INSTRUCTIONS:
- Grill the Eggplant: For a charcoal grill, light a large chimney starter filled with charcoal briquettes. When the top coals are partially covered with ash, pour them evenly over the grill. For a gas grill, turn all burners to high. Brush the eggplant with 2 tablespoons of olive oil, season with salt and pepper, and grill for about 10 minutes until tender and lightly charred. Flip the eggplant once during cooking. Once done, transfer the grilled eggplant to a cutting board, let it cool slightly, and cut it into ½-inch pieces.
- Cook the Pasta: In a large pot, bring 4 quarts of water to a boil. Add the farfalle pasta and 1 tablespoon of salt. Cook the pasta, stirring occasionally, until it is al dente. Drain the pasta and transfer it to a large bowl.
- Prepare the Dressing: In a small bowl, whisk together the grated lemon zest, lemon juice, minced garlic, red pepper flakes, and ¾ teaspoon of salt. While whisking constantly, drizzle in the remaining ½ cup of olive oil to create the dressing.
- Combine the Ingredients: Stir the lemon-garlic dressing, grilled eggplant, and tomatoes into the hot pasta. Allow the pasta salad to cool to room temperature, approximately 30 minutes. If you plan to serve the salad later, you can refrigerate it for up to one day. Before serving, refresh the salad with warm water and additional oil if needed.
- Add Fresh Basil: Stir in the chopped fresh basil, and season the pasta salad with salt and pepper to taste.
- Serve: Your Pasta Salad with Tomatoes and Grilled Eggplant is now ready to be enjoyed. Serve it as a delightful and flavorful dish that is perfect for any summer gathering or as a light and satisfying main course.
TIPS:
- Choosing Eggplant: Look for firm and fresh eggplants with smooth skin. Cutting them into ½-inch-thick rounds ensures even grilling and tender texture.
- Grilling or Broiling Eggplant: If grilling, follow the instructions for your type of grill (charcoal or gas) to achieve a lightly charred and tender result. If broiling, grease a parchment-lined baking sheet and broil the eggplant rounds until tender and browned.
- Cooking Farfalle Pasta: Cook the pasta until it reaches an al dente texture, ensuring it is not too soft for the salad. Stir the pasta occasionally to prevent sticking.
- Making the Lemon-Garlic Dressing: Whisk together the lemon zest, lemon juice, minced garlic, red pepper flakes, salt, and pepper to create a zesty and flavorful dressing.
- Combining Ingredients: Toss the grilled eggplant, tomatoes, and dressing with the hot pasta. Allowing the pasta salad to cool to room temperature enhances the flavors. You can also refrigerate it for up to a day, refreshing it with warm water and additional oil before serving.
This pasta salad is a wonderful addition to any picnic, potluck, or summer meal. Enjoy the beautiful combination of grilled eggplant, juicy tomatoes, and zesty dressing, all combined with farfalle pasta and fresh basil. Embrace the season’s flavors with this vibrant and delicious pasta salad!
