Za’atar Pasta Salad is a unique twist on a classic dish that adds a burst of flavor with Middle Eastern spices. It’s a fun way to enjoy pasta while also packing in some tasty veggies that everyone will love.
This recipe addresses watery eggplant through salting, prevents pasta sticking with olive oil, and provides an easy vegan dressing.
I often find that I need a dish that’s quick, easy, and can satisfy different taste buds. This salad solves that problem for me, as it’s vegetarian, and you can easily swap in gluten-free pasta for my family members with allergies. Plus, it’s a breeze to prepare.
With just 15 minutes of prep and 35 minutes of cooking, you won’t be stuck in the kitchen all day. The roasted eggplant adds some depth, while the za’atar gives it a fresh, herby taste that makes this salad stand out from the pack.
Why You Will Love This Recipe
- Unique Flavor , The za’atar brings a savory, herby twist that makes every bite interesting and delicious, setting this pasta salad apart from the usual options.
- Texture , Roasted eggplant adds a lovely depth and creaminess while the pasta offers a satisfying chew, creating a pleasant contrast in each forkful.
- Convenience , This recipe is quick and easy to prep, making it ideal for last-minute get-togethers or when you want a tasty dish without too much effort.
- Storage , It keeps well in the fridge, and if the dressing separates, just a quick shake brings it right back together, ready to enjoy anytime.
Ingredient Notes
- Baby eggplant: These little guys add a lovely texture and savoriness to the salad. Go for firm ones, those are usually the freshest!
- Pasta: A fun shape can make this dish more interesting! I like to stick with something like fusilli or penne for better sauce clinging.
- Extra virgin olive oil: This gives the salad a rich base and a fruity note. Look for a bottle labeled “first cold pressing” for the best quality.
- Za’atar: This spice blend brings a unique herby flavor that ties everything together. If you’re in a pinch, Italian seasoning can work, but it’s not the same!
- Cherry tomatoes: They add a pop of freshness and sweetness. Choose plump ones for the best flavor, and give them a good rinse before using!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If baby or Japanese eggplant is used, it stays firmer and enhances the overall taste of the salad.
- When roasting eggplant, allowing it to cool prevents the cheese from melting and maintains its texture.
- If eggplant turns out soggy, salting it before roasting helps draw out excess moisture.
- When pasta cools, tossing it with a little olive oil keeps it from becoming sticky.
- If the dressing isn’t emulsifying, blending it longer or using a jar to shake can help achieve a smoother consistency.
Serving Suggestions
- Sprinkle extra za’atar on top for added flavor. Serve with a fresh green salad or a side of hummus for dipping.
- This dish works well in various settings like picnics, potlucks, and summer parties. You can also use it in meal prep or as a side to grilled meats.
- Drizzle with olive oil or a squeeze of lemon juice for extra freshness. You may also consider serving it alongside tzatziki for a cooling contrast.
Storage Guidelines
- To keep your za’atar pasta salad fresh, follow these storage tips:
- Refrigeration: Store the salad in an airtight container in the fridge for up to 4 days. Shake if dressing separates.
- Freezing: Wrap the salad tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Room Temperature: Avoid storing at room temperature. Always refrigerate to maintain freshness and prevent spoilage.
Recipe Variations
- You can use roasted red peppers in place of baby eggplant for a sweet, smoky flavor.
- Add 1/4 cup of minced fresh parsley or 1/2 teaspoon of lemon zest for an extra burst of freshness.
- Either mix in arugula or spinach for added greens, or toss in 1/2 cup of chopped cucumbers for a refreshing crunch.
- If you want to serve more people, consider using 2 lbs of pasta and 2 cups of olive oil.
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Za’atar Pasta Salad
A vibrant and flavorful vegan pasta salad made with roasted eggplant, cherry tomatoes, and a creamy za’atar dressing.
Equipment
- Baking tray
- Blender
- Large mixing bowl
Ingredients
- 1 lb baby eggplant cut into 1/2 inch cubes
- ½ cup extra virgin olive oil (120ml)
- 1 lb pasta gluten free if desired
- 1 pint cherry tomatoes (300g), chopped
- 4-6 oz vegan cheese (113-170g)
- 2 tbsp freshly squeezed lemon juice (30ml)
- 2 tbsp water (30ml)
- 1-2 cloves garlic peeled
- 2 tbsp za’atar
- 1 tsp salt
- 1 tsp sugar or maple syrup
- Salt and pepper to taste
- za’atar for garnish
- toasted sesame seeds for garnish
- fresh parsley for garnish
Instructions
- Toss the cubed baby eggplant with olive oil, salt, and pepper. Spread the cubes on a baking sheet and roast at 400 degrees F (200 degrees C) until they are golden brown and tender, about 25 minutes. Stir occasionally to avoid burning and concentrate the flavors.
- While the eggplant is roasting, cook the pasta according to package instructions until it is al dente. Stir occasionally to keep it from sticking together. Once it is ready, drain and allow it to cool slightly. Toss it with a drizzle of olive oil to prevent stickiness.
- Combine garlic cloves, lemon juice, water, za’atar, salt, sugar or maple syrup, and the extra virgin olive oil in a blender. Blend until everything is well mixed and smooth, achieving a creamy texture.
- In a large bowl, combine the roasted eggplant, cherry tomatoes, and pasta. Pour the dressing over the top and gently stir until everything is evenly coated, ensuring each bite gets a taste of that dressing.
- Crumble your vegan cheese over the salad and give it a light toss. Avoid overmixing to keep the cheese from becoming mushy.
- Sprinkle za’atar, toasted sesame seeds, and/or fresh parsley on top just before serving for added flavor and color. This salad can be enjoyed at room temperature or chilled to allow the flavors to blend further.
Notes
Storage Tips: Store in the fridge until ready to eat. If the dressing separates, shake it back together before serving.
Expert Tips: Use baby or Japanese eggplant for the best results, as they stay firmer and add to the salad’s overall flavor. When roasting eggplant, allow it to cool to prevent the cheese from melting and maintain its texture.
Reheating Instructions: This pasta salad is best served cold or at room temperature; no reheating is necessary.
Serving Suggestions: Serve with extra za’atar sprinkled on top. Pair with a fresh green salad or add a side of hummus for dipping.
Recipe Variations: Substitute roasted red peppers for the eggplant or add olives for a briny kick. Mixing in arugula adds freshness and a different texture.
Ingredient Notes: Look for vibrant baby eggplants to ensure the best taste. If za’atar is unavailable, an herby blend of oregano, thyme, and sesame seeds can be used as a substitute.
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