Roasted Eggplant and Olive Pasta Salad

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, fresh tomatoes, and just enough pasta to fill you up. 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. It’s easy to make this entire dish ahead of time; in fact, we recommend even doubling it because the leftovers make a fantastic meal the next day. Or, try bulking up leftovers with fresh arugula for a satisfying and tasty lunch.

roasted-eggplant-olive-pasta-salad
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 521 calories
    • Fat 30 g
    • Sat Fat 6 g
    • Cholesterol 13 mg
    • Sodium 911 mg
    • Protein 11 g
    • Carbohydrate 54 g
    • Sugar 8 g
    • Fiber 6 g
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, fresh tomatoes, and just enough pasta to fill you up. 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. It’s easy to make this entire dish ahead of time; in fact, we recommend even doubling it because the leftovers make a fantastic meal the next day. Or, try bulking up leftovers with fresh arugula for a satisfying and tasty lunch.

Ingredients

  1. Check 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
  2. Check 1 cup pitted, drained kalamata olives
  3. Check 6 tablespoons olive oil, divided
  4. Check 8 ounces casarecce, fusilli, or other short pasta
  5. Check 2 tablespoons red wine vinegar
  6. Check 1 teaspoon kosher salt
  7. Check ¼ teaspoon black pepper
  8. Check 1 tablespoon chopped fresh oregano, plus leaves for garnish
  9. Check 2 ounces feta cheese, crumbled (about ½ cup)
  10. Check cups (about 8 oz.) multicolored cherry tomatoes, halved 

Directions

  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.