Pasta salad with roasted tomatoes, aubergine and parmesan – an easy Italian-inspired pasta salad with roasted vegetables.
Here is a really lovely, flavourful pasta salad with roasted tomatoes, aubergine and parmesan. It is very easy to make, full of good ingredients, and works just as well as a main-meal salad as it does as a side for anything from the barbecue to a nice piece of meat or fish.
The base is the sweet tomatoes and aubergine, roasted in the oven until they are tender and full of flavour. While they roast, you cook the pasta, thaw the peas and prepare the rest of the ingredients.
Once the vegetables have cooled a little, the salad is assembled by tossing the pasta with the roasted tomatoes and aubergine, peas, mixed salad leaves, sun-dried tomatoes, freshly grated parmesan, chopped garlic, parsley and a little of the oil from the sun-dried tomatoes.
The result is a substantial pasta salad that does not even need a dressing – the oil from the sun-dried tomatoes brings it all together perfectly. And it is easy to make. The only thing that takes time is roasting the vegetables, and they look after themselves in the oven.
The recipe serves 4-6, depending on whether it is served as a side or as a meal in itself – perhaps with a little grilled chicken or fish alongside.
Pasta salad with roasted tomatoes, aubergine and parmesan
Ingredients
- 1 aubergine, cut into cubes
- 300 g cherry tomatoes, halved
- 250 g pasta – dry weight
- 150 g peas, thawed
- 2 handfuls mixed salad leaves
- 70 g sun-dried tomatoes, diced
- 30 g parmesan, finely grated
- 1 clove garlic, grated or crushed
- 1 handful parsley, chopped
- 50 ml oil from the sun-dried tomatoes
- Salt and freshly ground pepper
- Oil for roasting the vegetables
Method
- Spread the aubergine and tomatoes on a baking tray. Toss with a little oil, season with salt and freshly ground pepper, and roast in a preheated oven at 220°C for about 25-30 minutes.Leave to cool slightly.
- Meanwhile, cook the pasta according to the packet instructions, then rinse in plenty of cold water. Leave to drain in a sieve.
- Put the pasta, roasted vegetables, peas, salad leaves, sun-dried tomatoes and their oil, garlic, parsley and parmesan in a large bowl and toss everything together well.
- Season the salad to taste with salt and freshly ground pepper, and serve.The salad can be made ahead and kept in the fridge for a couple of hours.
Nutrition
Premium
hvilken dressing kan man bruge hvis der ikke er nok fra de soltørret tomater?