Real Simple Roasted Eggplant and Olive Pasta Salad


This pasta salad will satisfy all of your savory cravings. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up.

This pasta salad will satisfy all of your savory cravings. Get the recipe for Real Simple's Roasted Eggplant and Olive Pasta Salad.
Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
30 mins

Make sure you roast the eggplant until it's completely tender, otherwise it'll have a spongy texture. The olives get roasted with the eggplant to concentrate their flavor.


  • 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 


  1. Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.

  2. Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.

  3. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

Nutrition Facts (per serving)

521 Calories
30g Fat
54g Carbs
11g Protein
Nutrition Facts
Calories 521
% Daily Value *
Total Fat 30g 38%
Saturated Fat 6g 30%
Cholesterol 13mg 4%
Sodium 911mg 40%
Total Carbohydrate 54g 20%
Total Sugars 8g
Protein 11g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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