Eggplant And Pasta Salad Recipe - Vegetarian Recipes

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Eggplant And Pasta Salad

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Category: Vegetarian

By: Unknown

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Ingredients:

1 pack (16 ounces. ) wagon wheel pasta
pesto vinaigrette
2 clove garlic
3 Tbsp. walnuts
1 1/2 C. firmly packed fresh basil
1/2 C. Italian parsley
1/2 C. Italian dressing
1 pound purple Japanese eggplants* cut in 1/2 thick round slices
olive oil cooking spray
2 medium yellow bell peppers, cut in
1/2 inch thick slices
1 pint cherry tomatoes, quartered
fresh basil, to garnish
* If slender Japanese or small Italian eggplants are unavailable, use larger eggplants, but after broiling, cut slices into bite size pieces.

Instructions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain pasta and put into a large bowl. While pasta cooks, make pesto vinaigrette: with food processor or blender running, drop garlic and walnuts thorough food chute (or hole in blender cover) and process 7 seconds or until minced. Add basil and parsley and process until a thick puree results. With machine still running, add Italian dressing, and process until blended and smooth. Heat broiler. Arrange half the eggplant on broiler pan rack. Coat eggplant with cooking spray. Broil 4 inches from heat source, 6 minutes per side, until golden and tender. Repeat with remaining eggplant. Transfer to bowl with pasta. Arrange bell pepper slices on broiler pan rack. Broil 8 minutes, turning once, until tender. Transfer peppers to a cutting board. Cut in 1 inch pieces. Add to eggplant and pasta with cherry tomatoes.

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