Eggplant and Sausage Pasta Salad Recipe

Name: Eggplant and Sausage Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound bowtie (farfalle) pasta; 2 tablespoons plus 1/4 cup olive oil; 1 medium eggplant (1 pound), cut into 1-inch cubes; Freshly ground black pepper; 3/4 pound Italian turkey sausage, casings removed; 1 pint (10 ounces) grape tomatoes, sliced in half; 4 cloves garlic, chopped; 1/2 large lemon, juiced; 1/4 cup fresh basil leaves, torn; 2 tablespoons roughly chopped fresh parsley; 1/2 cup pitted Kalamata olives, roughly chopped; 1/2 cup crumbled feta cheese

Servings: persons

Kosher salt
1 pound bowtie (farfalle) pasta
2 tablespoons plus 1/4 cup olive oil
1 medium eggplant (1 pound), cut into 1-inch cubes
Freshly ground black pepper
3/4 pound Italian turkey sausage, casings removed
1 pint (10 ounces) grape tomatoes, sliced in half
4 cloves garlic, chopped
1/2 large lemon, juiced
1/4 cup fresh basil leaves, torn
2 tablespoons roughly chopped fresh parsley
1/2 cup pitted Kalamata olives, roughly chopped
1/2 cup crumbled feta cheese

1
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
2
Bring a large pot of salted water to a boil.
3
Cook the pasta until al dente.
4
Drain in a colander and let cool a bit before transferring the pasta to a large bowl.
5
Drizzle with the 2 tablespoons olive oil and mix to combine.
6
Add the eggplant to the prepared baking sheet; drizzle with the 1/4 cup olive oil, sprinkle with salt and pepper, and toss it all together.
7
Roast until golden, tender and caramelized, about 30 minutes.
8
Heat a nonstick skillet over medium-high heat.
9
Add the sausage and saute until cooked through, using the back of a wooden spoon to crumble the sausage, 6 to 7 minutes.
10
Add the tomatoes and garlic and cook until heated through and starting to soften a bit, 1 minute.
11
Add the sausage mixture to the pasta bowl.
12
Add the lemon juice, basil, parsley, olives and roasted eggplant to the bowl and toss together.
13
Top with the feta cheese.
14
Serve at room temperature.

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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 13 ingredients. The key ingredients include: Kosher salt, 1 pound bowtie (farfalle) pasta, 2 tablespoons plus 1/4 cup olive oil, 1 medium eggplant (1 pound), cut into 1-inch cubes, and more.

Yes, Eggplant and Sausage 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!

Eggplant and Sausage Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions