Roasted Eggplant and Tomato Greek Pasta Salad
Tender roasted eggplant, sweet and juicy roasted tomatoes, salty olives, and creamy feta cheese tossed with a lemon vinaigrette. This delicious roasted eggplant and tomato Greek pasta salad recipe is a keeper!
This is a clean-out-the-fridge recipe and I loved it! After looking through the fridge I made this roasted eggplant and tomato greek pasta salad recipe with a tangy lemon vinaigrette. Since we can’t enjoy fresh summer produce right now, I roasted the veggies to make them more flavorful, and they were so delicious. We all loved this Greek orzo salad and thought it paired nicely with flank steak and roasted asparagus.
Roasted Eggplant and Tomato Greek Pasta Salad
Lemon Vinaigrette:
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- Honey, to taste
- Sea salt and freshly cracked black pepper, to taste
- Pinch of crushed red pepper flakes
Roasted eggplant:
- 1 small purple eggplant, sliced into ½-inch cubes
- 2 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
- Pinch of crushed red pepper flakes
Roasted tomatoes:
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper, to taste
- Garlic powder, to taste
- Pinch of crushed red pepper flakes
Remaining Ingredients:
- ½ pound orzo
- ¼ cup kalamata olives, halved
- Feta crumbles
- 3 tbsp pine nuts, toasted
- 3 tbsp fresh parsley, chopped
- 2-3 tbsp fresh dill, chopped
- Sea salt and freshly cracked black pepper, to taste
- Lemon wedges, for serving
Roasted Eggplant and Tomato Greek Pasta Salad
Preheat the oven to 400 degrees.
Make the lemon vinaigrette by combining the olive oil, fresh lemon juice, garlic, honey, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake until well combined; set aside to allow the flavors time to mingle.
Roast the eggplant by placing the eggplant on a large, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste; toss until evenly coated.
Place into the oven and roast for 15 minutes, tossing halfway through cooking, until tender and golden brown. Remove from the oven and set aside to cool until room temperature.
Meanwhile, roast the tomatoes by placing the tomato halves on a small, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste.
Place into the oven and roast for 5 minutes, until softened a little bit. Remove from the oven and set aside to cool until room temperature.
Meanwhile, cook the orzo in a large saucepan of well-salted boiling water, per the package instructions. Drain and pour half of the well-shaken lemon vinaigrette on the hot, drained orzo pasta; toss until evenly coated; set aside to cool until room temperature.
Prepare the pasta salad by adding the eggplant, tomatoes, kalamata olives, feta crumbles, toasted pine nuts, fresh parsley, fresh dill, and the remaining well-shaken lemon vinaigrette and gently toss until evenly coated. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
Serve at room temperature with lemon wedges on the side. Enjoy.
Equipment
- Large Rimmed Baking Sheet
- Small Rimmed Baking Sheet
Ingredients
Lemon Vinaigrette:
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 cloves garlic minced
- Honey to taste
- Sea salt and freshly cracked black pepper to taste
- Pinch of crushed red pepper flakes
Roasted eggplant:
- 1 small purple eggplant sliced into ½-inch cubes
- 2 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
- Pinch of crushed red pepper flakes
Roasted tomatoes:
- 1 cup cherry tomatoes halved
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
- Pinch of crushed red pepper flakes
Remaining Ingredients:
- ½ pound orzo
- ¼ cup kalamata olives halved
- Feta crumbles
- 3 tbsp pine nuts toasted
- 3 tbsp fresh parsley chopped
- 2-3 tbsp fresh dill chopped
- Sea salt and freshly cracked black pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to 400 degrees.
- Make the lemon vinaigrette by combining the olive oil, fresh lemon juice, garlic, honey, sea salt, freshly cracked black pepper, and crushed red pepper flakes, to taste, in a small jar. Seal with a lid and shake until well combined; set aside to allow the flavors time to mingle.
- Roast the eggplant by placing the eggplant on a large, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste; toss until evenly coated.
- Place into the oven and roast for 15 minutes, tossing halfway through cooking, until tender and golden brown. Remove from the oven and set aside to cool until room temperature.
- Meanwhile, roast the tomatoes by placing the tomato halves on a small, rimmed baking sheet then drizzle the olive oil on top and season with sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes, to taste.
- Place into the oven and roast for 5 minutes, until softened a little bit. Remove from the oven and set aside to cool until room temperature.
- Meanwhile, cook the orzo in a large saucepan of well-salted boiling water, per the package instructions.
- Drain and pour half of the well-shaken lemon vinaigrette on the hot, drained orzo pasta; toss until evenly coated; set aside to cool until room temperature.
- Prepare the pasta salad by adding the eggplant, tomatoes, kalamata olives, feta crumbles, toasted pine nuts, fresh parsley, fresh dill, and the remaining well-shaken lemon vinaigrette and gently toss until evenly coated. Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
- Serve at room temperature with lemon wedges on the side. Enjoy.
This screams FRESHNESS and SPRING!