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Balsamic Garden Pasta Salad

October 2009
Balsamic Garden Pasta Salad

by 5 people

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Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

Ingredients
  • 1 pound fusilli pasta
  • 1/4 cup extra-virgin olive oil
  • 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
  • Salt and pepper
  • 2 cups mixed greens
  • 1 red bell pepper, thinly sliced
  • 1/2 ounce cheese, cut into small cubes
  • 1/2 red onion, thinly sliced
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup balsamic vinegar
Directions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, then rinse with cold water; transfer to a large bowl.
  2. Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7 to 9 minutes. Add to the pasta and toss; let cool to room temperature, about 15 minutes.
  3. Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss. Season with salt and pepper.
Tip PAIR WITH:
  • Innocent Bystander Shiraz/Viognier 2007 (Australia)
Tip
  • Swap a 5-ounce container of goat cheese crumbles for the mozzarella.
Tip
  • Find raw red onions a bit strong? Quick-pickle them by soaking in the balsamic vinegar for 15 minutes.
Tip
  • Discard any lettuce leaves and then use the leftovers in another recipe.