Barilla® Gluten Free Elbows Pasta Salad With Basil Pesto, Eggplant & Parmigiano Cheese

1. 1

   Preheat oven to 425 degrees F (215 C).

2. 2

   Bring a large pot of water to a boil, season with salt.

3. 3

   Cook pasta 1 minute less than package directions.

4. 4

   Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.

5. 5

   Place pasta on a sheet tray to cool down.

6. 6

   Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.

7. 7

   Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.

8. 8

   Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.

9. 9

   Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.

10. 10

    Remove pesto from the blender and transfer to a large bowl.

11. 11

    Add lemon juice, pasta, and eggplant to pesto, toss to combine.

12. 12

    Top with shredded Parmigiano cheese before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.