Roasted Eggplant and Tomato Greek Pasta Salad
Servings 4
Equipment
- Large Rimmed Baking Sheet
- Small Rimmed Baking Sheet
- Large saucepan
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
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. Enjoy.