Description
A recipe for eggplant and pesto pasta salad. Perfect for summer!
Ingredients
Units
Scale
- 300 gr pasta
- 1 small eggplant (or 1/2 heavy)
- 50 gr dried tomatoes
- 200 gr feta cheese
- 100 gr olives
- 50 gr pesto
- Olive oil
- Salt
- Pepper
- Basil leaf (optional)
Instructions
- Cook the pasta and leave to cool
- Cut the eggplant into cubes, about 1 cm square.
- In a small frying pan, brown the eggplants over medium heat with a little olive oil and a pinch of salt and pepper. I also like to add a little pesto, but that's optional.
- Add the sun-dried tomatoes and cook for about 10 minutes.
- Set aside in a bowl to cool
- Cut the olives and remove their pits.
- Cut the feta cheese into 1 cm cubes.
- If using fresh basil, cut off the leaves.
- Add all ingredients to a large bowl.
- Add the pesto and 1-2 tablespoons of olive oil, seasoning with salt and pepper as required.
- Mix well.
- Taste for yourself.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salads
- Cuisine: Italian
English 
French