I love raw vegetables in pasta salad, but when I take the time to roast the vegetables first, the flavor deepens to something truly special. I do not add oil to the dressing, as there is oil used in the roasting process that seems sufficient.
Makes about 6 cups of salad.
Ingredients:
- 2 c uncooked short cut pasta
- 1 medium eggplant, peeled
- 1 small bell pepper, deseeded
- 1 small onion
- 3 medium Roma tomatoes
- 4 cloves garlic
- 1 jalapeno pepper, deseeded
- 2 Tbsp olive oil
- 1 c diced Mozzarella cheese (4-6 oz)
- 12 ripe black olives, halved
- 1 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- 1 Tbsp fresh thyme leaves (or 1 tsp dry)
- 1 Tbsp fresh basil, minced (or 1 tsp dry)
- 1 tsp sugar
- 1 tsp sea salt
- 1/4 tsp black pepper
Directions;
- Cook pasta in salted boiling water, according to package directions for al dente. Drain and set aside to cool.
- Preheat oven to 450 degrees F.
- Cut eggplant into 1/2 inch dice. Cut bell pepper, onion, and tomatoes into bite-sized pieces. Leave jalapeno and garlic cloves whole.
- On 1-2 large baking sheet(s), place all the above vegetables and drizzle with oil. Toss until all are well coated.
- Roast for 45 minutes, turning once. Remove and cool.
- Mince jalapeno and add only part of it, or according to heat desired. Mince garlic and place in a large bowl with the jalapeno, eggplant, bell pepper, onion, and tomatoes. Add pasta, mozzarella, and olives.
- In a small bowl, whisk together lemon juice, vinegar, thyme, basil, sugar, salt and pepper. Pour over salad and toss well.
- Cover tightly and refrigerate until served.