Pasta Salad with Tomatoes and Grilled Eggplant
Hearty grilled eggplant and sweet tomatoes tossed in a bright lemon-garlic dressing
Why This Recipe Works
Grilling the eggplant adds a smoky depth that transforms a standard pasta salad into something substantial. Using a bit of the pasta water to help emulsify the dressing ensures every bow-tie is perfectly coated.
Instructions
Brush the eggplant rounds with olive oil and season with salt and pepper. Grill over medium-high heat until the flesh is tender and the surface is well-charred, about 10 minutes total—alternatively, broil on a greased baking sheet until browned.
Cut the eggplant into bite-sized pieces once it is cool enough to handle.
Cook the pasta in a large pot of salted water until al dente. Reserve a little of the cooking water before draining.
Whisk the lemon zest, lemon juice, garlic, red pepper flakes, and the remaining olive oil in a large bowl until the mixture is slightly thickened and opaque.
Add the pasta, eggplant, tomatoes, and basil to the dressing and toss to combine. Add a spoonful of the reserved pasta water to loosen the salad if it appears dry.
Season with salt and pepper to taste and serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The dressing can be made up to 2 days ahead and stored in the refrigerator. Grilled eggplant can be made 1 day in advance and stored in the refrigerator.
