If you’re looking for a light and tasty dish, this Roasted Eggplant Pasta Salad is a winner! It’s full of roasted veggies, chickpea pasta, and a zingy lemon Parmesan dressing that will make you want to eat it all summer long.
This recipe solves the need for a light pasta salad in hot weather, adds flavor with a zesty dressing, and allows for ingredient customization.
I’ve had my moments trying to figure out how to make a pasta salad that doesn’t just sit like a lump on a hot day. With all the fresh flavors and textures in this recipe, it’s nice to know I can serve something that feels light and bright. Plus, it’s gluten-free, which works well for my family.
This recipe comes together pretty quickly, which is always a plus. You’ll spend about 10 minutes prepping and only 30 minutes cooking before you’re ready to dig in. It’s great for meal prep or packing up for picnics. You can serve it warm or let it cool down for a refreshing cold dish.
Why You Will Love This Recipe
- Fresh Flavor , The roasted tomatoes and eggplant add a savory, fresh vibe that really perks up the salad. The lemon Parmesan dressing gives it an extra zing.
- Great Texture , The chickpea pasta has a nice bite, while the roasted veggies bring a satisfying softness. It’s a fun mix that keeps each forkful interesting.
- Quick and Easy , With just 10 minutes of prep and 30 minutes of cooking, you can whip this up in no time. It’s perfect for those busy days.
- Easy Storage , You can keep leftovers in an airtight container for up to 3 days. It tastes just as great, whether served warm or cold.
Ingredient Notes
- Cherry Tomatoes: These bring a pop of sweetness and a burst of juiciness. Look for tomatoes that are plump and smell sweet; those are the best! If you can’t find cherry tomatoes, grape tomatoes work just fine.
- Eggplant: Diced eggplant adds a nice texture and hearty feel to the salad. Choose one that feels firm and heavy for its size. Zucchini can be a decent substitute if you’re not a fan.
- Chickpea Pasta: This takes your pasta salad to the next level, adding a bit of protein. Look for brands that have a good chew to them. If you’re not into chickpea pasta, regular pasta works too.
- Parmesan Cheese: Grated Parmesan gives a nice creamy, salty kick. Go for fresh stuff if possible! If you’re dairy-free, nutritional yeast can do the trick for a cheesy flavor.
- Extra Virgin Olive Oil: This adds richness and helps everything come together nicely. Always choose a good quality oil that smells fresh. Avocado oil is a good alternative if you need a change.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If planning ahead, roast the tomatoes and eggplant a day prior to make assembly quicker.
- When looking for added flavor, consider sprinkling extra Parmesan cheese over the salad before serving.
- For a delightful presentation, serve the dish at room temperature to enjoy all the flavors.
- If pasta ends up mushy, sticking to the package instructions will help achieve an al dente texture.
- For eggplant that’s not fully cooked, cutting it into small, uniform pieces promotes better roasting results.
Serving Suggestions
- Serve this vegetarian pasta salad alongside grilled chicken or shrimp. Pair it with crusty garlic bread for a satisfying meal experience.
- Use this pasta salad in other recipes like a layered picnic dish or as a side at barbecues. Add assorted salad greens on top for a fresh presentation.
- Drizzle olive oil or balsamic vinegar over the salad for added flavor. A sprinkle of freshly ground black pepper can enhance the dish.
Storage Guidelines
- To keep your vegetarian pasta salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature.
- Freezing: Place the salad in a freezer bag, squeeze out excess air, and seal. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheat: If preferred warm, put salad in a microwave-safe dish, cover, and heat until desired temperature. Stir during reheating.
Recipe Variations
- You can use quinoa instead of chickpea pasta for a gluten-free version of this salad.
- Add 1 teaspoon of garlic powder for an extra layer of flavor.
- Either roasted bell peppers or zucchini can be mixed in for added texture and taste.
- If you want to make a larger batch, double the ingredients to serve 8 people effectively.
Did you make this recipe? Scroll down to leave a star rating and review!
Roasted Tomato and Eggplant Pasta Salad
A refreshing and flavorful salad featuring roasted vegetables, chickpea pasta, and a zesty dressing.
Equipment
- Baking sheet
- Mixing bowl
- Whisk
- Pot for boiling pasta
Ingredients
- 2 cups cherry tomatoes halved
- ½ globe eggplant diced into bite size
- salad greens as needed
- 8 oz chickpea pasta
- 1 lemon zest of
- ½ lemon juice of
- ¼ cup Parmesan cheese grated
- ¼ cup extra virgin olive oil
- salt to taste
- freshly cracked black pepper to taste
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Toss the diced eggplant and cherry tomatoes on a baking sheet with a drizzle of olive oil. Roast until they are tender and golden, about 20-25 minutes. Make sure not to overcrowd the pan to avoid steaming.
- While the veggies are roasting, bring a pot of water to a boil and cook the chickpea pasta according to package directions until al dente. Keep an eye on the timing to prevent overcooking.
- In a mixing bowl, whisk together the olive oil, lemon zest, and lemon juice until well combined. Taste and adjust with salt and freshly cracked black pepper to your liking.
- Once the roasted vegetables and chickpea pasta have cooled slightly, combine them with salad greens and Parmesan cheese in a large bowl. Toss gently to mix, taking care not to let everything become too hot, which would wilt the greens.
- Allow the salad to chill in the refrigerator for about 10-15 minutes, letting the flavors meld together. Before serving, if the salad looks dry, add a splash of lemon juice and toss to combine.
Notes
Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Expert Tips: If you want to prepare ahead of time, roast the eggplant and tomatoes the day before. For added flavor, sprinkle extra Parmesan over the salad to serve. For serving, this dish can be enjoyed at room temperature for the best flavor.
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