Food Recipes Real Simple Roasted Eggplant and Olive Pasta Salad 4.3 (69) 2 Reviews 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. By Paige Grandjean Paige Grandjean Paige Grandjean is an associate editor at Food & Wine magazine. Since joining the Dotdash Meredith team in 2015, Paige has tested and developed more than 2500 recipes. Her work has been shared in more than 15 magazine brands, including Real Simple, Southern Living, Eating Well, and Food & Wine. Highlights: * More than five years of experience developing and testing recipes in the test kitchen * Member of the International Association of Culinary Professionals * Earned a level 2 with distinction accreditation from the Wine & Spirits Education and Trust in Spirits * Folio: Eddie & Ozzie Award finalist in 2021 Real Simple's Editorial Guidelines Updated on August 17, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 10 mins Total Time: 30 mins Yield: 4 Jump to Nutrition Facts 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. 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 Directions 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. 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. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves. Print Nutrition Facts (per serving) 521 Calories 30g Fat 54g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.