Balsamic Garden Pasta Salad

Balsamic Garden Pasta Salad
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


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.

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.

Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss. Season with salt and pepper.