So I haven’t blogged in such a long time but finally I am getting back into it. Nothing big happened the past year, just had a baby and bought a house- so I haven’t been very busy. LOL. JK about the being busy part!! But really, I finally feel like I am getting my life organized again, which I’m sure won’t last long. But the new 3 hour nap in the middle of the day is leading to many new recipe ideas and in turn, new blog posts.
Everything that I have been making lately involves the most simple cleanups I can manage and the least amount of clanking pans, because any mom can tell you how a short nap can ruin everyone’s day :). This recipe is simple, delicious, and most importantly it looks colorful and like you spent all day in the kitchen. It’s a fancy pasta salad and the flavors come from the fresh ingredients rather than from seasonings. You can even make this ahead and as the flavors sit and combine it gets even more delicious. Great recipe going into summer and you can swap out the cheese or the type of vinegar to whatever your personal favorite may be. Enjoy!
Roasted Eggplant Pasta Salad
1 eggplant cut into bite size pieces
1 cup Kalamata olives, drained & without pits
6 tbs. olive oil
½ lb. gemelli pasta
3 tbs. balsamic vinegar
1 tsp. kosher salt
¼ tsp. freshly grated black pepper
1-2 tbs. chopped fresh basil
1 c. mozzarella mini balls or diced mozzarella
1 c. halved heirloom tomatoes
Preheat oven to 475 degrees. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single later until the eggplant is tender, about 20 minutes.
Meanwhile, cook pasta according to package directions and drain well. Whisk together vinegar, salt, pepper, chopped basil, and remaining 3 tablespoons of oil in a small bowl.
Toss together pasta, eggplant-olive mixture, mozzarella, tomatoes, and dressing. Garnish with basil leaves.