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.