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MEDITERRANEAN PASTA SALAD
Prep time
30
minutesCooking time
15
minutesCalories
80300
kcalIngredients
- 1 medium eggplant, cubed
2 baby marrows, sliced thickly
200g cherry tomatoes
salt & pepper, to taste
olive oil, for roasting vegetables
10g garlic, minced
75ml olive oil
25ml lemon juice, or to taste
125g sweet basil
100g black mission olives, pitted
125ml NOLA Reduced Oil Salad
Dressing
500g fusilli pasta, cooked
2 yellow peppers, charred, peeled,
sliced
80g pecorino or similar hard
cheese, shavings
80g Italian parsley, chopped
50g capers, fried
Directions
- VEGETABLES:
Place the vegetables in a bowl and lightly drizzle
with olive oil and add salt and pepper to taste.
Mix well and spread evenly on an oven tray.
Roast at 180-200°C for 15 minutes, or until
cooked through and roasted.
DRESSING:
Blend olive oil, garlic, NOLA Reduced Oil Salad
Dressing and basil. Finish with a squeeze of fresh
lemon.
TO ASSEMBLE:
Combine pasta with peppers, olives, pecorino
shavings, parsley, capers and roast vegetables.
Stir the basil dressing through well, until each
element is coated.
Notes
- CHEF’S TIP: While the vegetables we’ve used in this salad
make for a fantastically tasty dish, you can also substitute
vegetables that you have on hand – just stick to the ratios
provided here and adjust the dressing to your taste.
