Ingredients
1 lb Rotini pasta
2 large eggplants, diced in 3/4-inch cubes (you may not peel them)
2 large red bell peppers, diced in 1-inch squares
2 medium-large red onions, diced in 1-inch squares
1 cup sun dried tomatoes, coarsely chopped
1 cup pitted Kalamata olives, coarsely chopped
1 cup scallions, chopped thinly
1/2 cup parsley, chopped finely
1 cup sweet basil, tear each leaf by hand to pieces
8 oz Greek feta for garnish, diced in 1/2-inch cubes
Rock sea salt for cooking the pasta (or just kosher salt)
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/4 cup olive oil
For the Dressing
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 medium cloves of garlic, minced to paste
1 tbsp kosher salt
1 tbsp freshly ground black pepper
Directions
For the dressing, combine and whisk everything together, and set it aside at room temperature, letting the flavors to marry. You will need to whisk it one more time before adding it to the pasta.
Preheat the oven to 400 degrees F.
For the roasting part, you’ll need one extra large sheet pan (21"x15") or two large-medium ones. I also cover the sheet pan with foil for easy cleaning. Toss the chopped eggplants, bell peppers, and onions with salt, black pepper and olive oil on your sheet pan and even out in single layer. Place it in lower level of the oven, and roast them for about 30-40 minutes, until lightly browned, half way through cooking toss and turn them with a spatula for even roasting.
Meanwhile, in a large pot, cook the pasta according to its box instruction until a little softer than “al dente”. Don’t over cook it, just a bit softer. I often, generously season the pasta's cooking water with rock sea salt. It gives the pasta a nice subtle briny flavor. Drain and transfer the pasta to a very large mixing bowl. Carefully, add the roasted vegetables to the pasta, without squashing anything. Toss it lightly. Then whisk the dressing again, add to pasta mixture, and toss it gently. Taste your salad at this stage for seasoning, and if it needs additional salt and black pepper, add it. Then add the sun dried tomatoes, Kalamata olives, scallions, parsley, and basil. Combine every thing together again. Transfer the salad to a serving bowl, and serve at room temperature.
Notes
Tips
1 lb Rotini pasta
2 large eggplants, diced in 3/4-inch cubes (you may not peel them)
2 large red bell peppers, diced in 1-inch squares
2 medium-large red onions, diced in 1-inch squares
1 cup sun dried tomatoes, coarsely chopped
1 cup pitted Kalamata olives, coarsely chopped
1 cup scallions, chopped thinly
1/2 cup parsley, chopped finely
1 cup sweet basil, tear each leaf by hand to pieces
8 oz Greek feta for garnish, diced in 1/2-inch cubes
Rock sea salt for cooking the pasta (or just kosher salt)
1 tbsp kosher salt
1 tbsp freshly ground black pepper
1/4 cup olive oil
For the Dressing
1/2 cup fresh lemon juice
1/2 cup extra virgin olive oil
2 medium cloves of garlic, minced to paste
1 tbsp kosher salt
1 tbsp freshly ground black pepper
Directions
For the dressing, combine and whisk everything together, and set it aside at room temperature, letting the flavors to marry. You will need to whisk it one more time before adding it to the pasta.
Preheat the oven to 400 degrees F.
For the roasting part, you’ll need one extra large sheet pan (21"x15") or two large-medium ones. I also cover the sheet pan with foil for easy cleaning. Toss the chopped eggplants, bell peppers, and onions with salt, black pepper and olive oil on your sheet pan and even out in single layer. Place it in lower level of the oven, and roast them for about 30-40 minutes, until lightly browned, half way through cooking toss and turn them with a spatula for even roasting.
Meanwhile, in a large pot, cook the pasta according to its box instruction until a little softer than “al dente”. Don’t over cook it, just a bit softer. I often, generously season the pasta's cooking water with rock sea salt. It gives the pasta a nice subtle briny flavor. Drain and transfer the pasta to a very large mixing bowl. Carefully, add the roasted vegetables to the pasta, without squashing anything. Toss it lightly. Then whisk the dressing again, add to pasta mixture, and toss it gently. Taste your salad at this stage for seasoning, and if it needs additional salt and black pepper, add it. Then add the sun dried tomatoes, Kalamata olives, scallions, parsley, and basil. Combine every thing together again. Transfer the salad to a serving bowl, and serve at room temperature.
Notes
- For Pasta salads, I prefer to cook the pasta a bit (2 minutes to 4) longer than "al dente", because after draining the pasta, there is no more warm sauce or ongoing cooking, so pasta tends to firm up. Draining pasta in "al dente" stage is only important when baking or cooking with the pasta afterward.
Tips
- Always use olive oil bottle with “pour spout” to control the oil and get even coverage or you’ll over oil the roasting vegetables.
- For this salad, change the shape of the pasta to your liking, but keep it to small scales and flat shapes like Fafalle, Shell or orzo pastas instead of big and pipe-form shapes like Penne and Rigatoni (those are for another salad).
- This Salad is delicious at room temperature, but feel free to heat it up as a main entrée and pair it with your choice of proteins like shrimp and chicken.