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Simple Roasted Fall-ish Pasta Salad

Serves

6-8

Prep Time

20 Minutes

Cook Time

20-30 Minutes

As the days get shorter and the temperatures drop, this simple pasta with roasted eggplant and olives is sure to become a fall favorite. It’s easy to make, packed with flavor and brings together the best of the season’s produce in one comforting, satisfying dish.

This year I planted 2 eggplants in my very quaint, raised, and galvanized bins. Much to my surprise I didn’t kill them and was able to enjoy them in this fall-ish pasta salad! Eggplant is at its best during the fall, with its rich, slightly smoky flavor and creamy texture when roasted.

Roasting the eggplant brings out its natural sweetness and gives it a luscious, velvety texture that pairs perfectly with the briny bite of olives. Olives add a delightful contrast to the roasted eggplant, providing a salty, briny flavor that cuts through the richness of the dish. Kalamata olives work particularly well for their bold taste, but green olives or a mix of both can also be used for variety.

This simple fall pasta dish is best enjoyed warm, with a light, peppery arugula salad and perhaps a glass of medium-bodied red wine, like a Chianti or Barbera, which has enough acidity to balance the richness of the eggplant and olives.

Whether you’re cooking for yourself or hosting a small dinner, this pasta is a wonderful way to celebrate the flavors of fall. Enjoy the warmth and simplicity of this fall-ish-inspired dish!

Products used: Basil Olive Oil

Ingredients

6 tablespoons SOOC Basil Olive Oil, more if desired
2 tablespoons red wine vinegar
1 box of fall-themed pasta
1-2 small or medium eggplants, peeled and cut into pieces (about 6 cups)
2 cups kalamata olives, drained, pitted, and sliced in half
2-3 cups multicolored cherry tomatoes, sliced in half
2 cups crumbled feta cheese (optional)
A pinch of red pepper flakes can add a subtle kick of heat too!

Directions

1. Preheat oven to 450°F. Toss eggplant and olives with 3 tablespoons of the oil on a parchment paper-lined baking sheet. Roast in until eggplant is tender and not squishy for about 15-20 minutes.

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

3. Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Serve hot or chilled.