Mediterranean Pasta Salad Recipe

Name: Mediterranean Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (cut in slices, then quartered); 2 roma tomatoes (diced); 3 cups rigatoni pasta (cooked); ¾ cup cubed feta cheese; 4 crushed garlic cloves (I used herbed garlic cloves in oil); 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon dried onion; ½ teaspoon rosemary; 1 teaspoon oregano; salt & pepper

Servings: persons

1 eggplant (cut in slices, then quartered)
2 roma tomatoes (diced)
3 cups rigatoni pasta (cooked)
¾ cup cubed feta cheese
4 crushed garlic cloves (I used herbed garlic cloves in oil)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon dried onion
½ teaspoon rosemary
1 teaspoon oregano
salt & pepper

1
Have the rigatoni ready in a big bowl.
2
Mix the olive oil with the balsamico and the herbs.
3
Set aside.
4
Saute the eggplant in a little bit of olive oil, add salt & pepper for taste.
5
Add to pasta.
6
Then saute the tomatoes with the crushed garlic, add some oregano to mixture.
7
Once heated, add to pasta and eggplant.
8
Now add dressing over salad along with the feta cheese and stir well.
9
Tastes great chilled on a hot summer day.

1024

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 eggplant (cut in slices, then quartered), 2 roma tomatoes (diced), 3 cups rigatoni pasta (cooked), ¾ cup cubed feta cheese, and more.

Yes, Mediterranean 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.

Mediterranean Pasta Salad

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