All the rustic colors and intense flavors of Mediterranean cuisine are in this simple whole grain pasta salad. This is a delicious and easy dish to make!
Serves 6.
Ingredients:
- 4 c cooked whole wheat pasta, drained
- 3 Tbsp olive oil (divided use)
- 1 medium globe eggplant, cubed (with peel)
- 1 red bell pepper, seeded and coarsely diced
- 2 c mushrooms, thickly sliced
- 2 cloves garlic, minced
- 1-6 oz can natural green olives, drained
- 1/2 c fresh parsley, minced
- 2 Tbsp red wine vinegar
- 2 tsp Italian seasoning
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/8 tsp black pepper
Directions:
- Place the pasta in a large bowl and set aside until cool. In a large skillet, warm one tablespoon of the olive oil over medium low heat. Saute the eggplant and red bell peppers for about 4-5 minutes. Add the mushrooms and garlic; saute another 4 minutes or until the vegetables are tender. Pour over the pasta. Add the olives and parsley.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, vinegar, herbs, sugar, salt and pepper. Pour over the pasta salad and toss well. Refrigerate for at least 4 hours before serving.