Roasted Eggplant and Asparagus Pasta Salad
Roasted Eggplant and Asparagus Pasta Salad might be just the side dish you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 279 calories, 7g of protein, and 16g of fat each. A mixture of garlic powder, parmesan cheese, penne pasta, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 3 hours and 35 minutes.
Instructions
Place a baking rack in the top of the oven.
Preheat oven to 400 degrees F (200 degrees C).
Line a baking sheet with aluminum foil.
Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 9 minutes.
Transfer about 1/4 of the penne at a time into a large salad bowl, drizzling each batch with about 1 teaspoon of olive oil and a 1 teaspoon of Parmesan cheese. Stir between additions.
Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
Sprinkle pasta salad with salt-free seasoning and black pepper.
Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.