Roasted Eggplant and Olive Pasta Salad | Recipe Cart
This dinner will satisfy all of your savory cravings but it’s still pretty healthy. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, f
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Cooking tools:
- Oven
- Baking sheet
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
Ingredients
- 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
- 1 cup pitted, drained kalamata olives
- 6 tablespoons olive oil, divided
- 8 ounces casarecce, fusilli, or other short pasta
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh oregano, plus leaves for garnish
- 2 ounces feta cheese, crumbled (about ½ cup)
- 1 ½ cups (about 8 oz.) multicolored cherry tomatoes, halved
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