Real Simple Roasted Eggplant and Olive Pasta Salad
This pasta salad will satisfy all of your savory cravings. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up.
Ingreadient :
- 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
- 1 cup pitted, drained kalamata olives
- 6 tablespoons olive oil, divided
- 8 ounces casarecce, fusilli, or other short pasta
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh oregano, plus leaves for garnish
- 2 ounces feta cheese, crumbled (about ½ cup)
- 1 ½ cups (about 8 oz.) multicolored cherry tomatoes, halved
Direction :
- 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
- 1 cup pitted, drained kalamata olives
- 6 tablespoons olive oil, divided
- 8 ounces casarecce, fusilli, or other short pasta
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh oregano, plus leaves for garnish
- 2 ounces feta cheese, crumbled (about ½ cup)
- 1 ½ cups (about 8 oz.) multicolored cherry tomatoes, halved
