Balsamic Garden Pasta Salad Recipe

Name: Balsamic Garden Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fusilli; ¼ cup extra virgin olive oil; 1 14 lbs eggplants, cut into 1/2-inch cubes; salt; pepper; 2 cups mixed greens; 1 red bell pepper, thinly sliced; 12 lb mozzarella cheese, cut into small cubes; 12 red onion, thinly sliced; ½ cup flat leaf parsley, chopped; ¼ cup balsamic vinegar

Servings: persons

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook according to package directions.
3
Drain, then rinse with cold water; transfer to a large bowl.
4
Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7-9 minutes.
5
Add to the pasta and toss; let cool to room temperature, about 15 minutes.
6
Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss.
7
Season with salt and pepper.

4090

kcal

Calories

247

Fat

Carbs

385

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fusilli, ¼ cup extra virgin olive oil, 1 14 lbs eggplants, cut into 1/2-inch cubes, salt, and more.

Yes, Balsamic Garden Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Garden Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions