A fresh and healthy pasta salad with grilled eggplants, sun-dried tomatoes and fresh mozzarella
An irresistible combination of Mediterranean flavors!
A hot weekend is coming up here in Los Angeles. I can't wait to jump in the warm ocean water and relax on the sand. And if, like me, you are planning to spend your Sunday at the beach or somewhere else fun, here is a great picnic lunch idea.
This pasta salad is very simple to make. It's vegetarian, healthy, fresh and very tasty. You can prepare it ahead of time and store it in the refrigerator. And then you just bring it along to the beach or park in your cooler.
I generally prefer eating this salad at room temperature (not cold from the refrigerator and not hot from the stove). I chose farfalle pasta this time, but you can really use any shape of short pasta. I would really not recommend spaghetti for a pasta salad.
Here is the recipe for you. And have an amazing weekend :)
- 1 medium eggplant
- a couple of whole sun-dried tomatoes (I used about 5 halves - Colavita, tomatoes in olive oil)
- 1 garlic clove
- 8 oz of fresh mozzarella cheese
- extra virgin olive oil
- 12 oz pasta
Preparation time: 30 minutes
Directions:1. Bring a large pot of salted water to a boil and cook the pasta.
2. Cut the eggplant in thin slices. Grill the eggplants, drizzled with olive oil and sprinkled with salt.