Pasta salad with roasted tomatoes, aubergine and parmesan
Recipe for a delicious pasta salad with roasted tomatoes and aubergine, sun-dried tomatoes and parmesan.
Servings 4 servings
Calories 493kcal
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
Instructions
- 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
Calories: 493kcal | Carbohydrates: 73g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 161mg | Potassium: 1305mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1203IU | Vitamin C: 48mg | Calcium: 154mg | Iron: 4mg