Switch up your meals with this delicious and healthy eggplant and basil pesto gluten free pasta salad.

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Recipe Summary

prep:
1 min
cook:
20 mins
total:
21 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down.

  • Season eggplant with 1 tablespoon of olive oil; add salt and pepper to taste. Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.

  • Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. Drizzle in remaining olive oil then add ice cubes and puree.

  • Remove pesto from the blender and transfer to a large bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded parmigiano cheese before serving.

Nutrition Facts

606 calories; protein 11.7g; carbohydrates 86.3g; fat 24.8g; cholesterol 4.8mg; sodium 141.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/08/2016
Finally a gluten free pasta that can be eaten cold. This pasta stays firm to the bite and doesn't disintegrate turn gummy and mushy after sitting for ten minutes. As for this particular recipe it is quite good. I would suggest reducing the amount of olive oil though. Thank you for the recipe. Read More
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