Roasted Eggplant And Asparagus Pasta Salad Recipe

Name: Roasted Eggplant And Asparagus Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh asparagus, trimmed; 2 eggplant, cut crosswise into 3/4-inch-thick slices; 1/4 cup extra-virgin olive oil, or as needed; garlic powder, or to taste; 1 (1 pound) package whole-wheat penne pasta; extra-virgin olive oil, or as needed; 1 1/3 tablespoons grated Parmesan cheese; 1/2 lemon, juiced; 1/4 cup grated Parmesan cheese; 2 teaspoons balsamic vinegar, or to taste; 1 dash Worcestershire sauce; 1 pinch salt-free seasoning blend; freshly ground black pepper

Servings: persons

1 pound fresh asparagus, trimmed
2 eggplant, cut crosswise into 3/4-inch-thick slices
1/4 cup extra-virgin olive oil, or as needed
garlic powder, or to taste
1 (1 pound) package whole-wheat penne pasta
extra-virgin olive oil, or as needed
1 1/3 tablespoons grated Parmesan cheese
1/2 lemon, juiced
1/4 cup grated Parmesan cheese
2 teaspoons balsamic vinegar, or to taste
1 dash Worcestershire sauce
1 pinch salt-free seasoning blend
freshly ground black pepper

1
Place a baking rack in the top of the oven.
2
Preheat oven to 400 degrees F (200 degrees C).
3
Line a baking sheet with aluminum foil.
4
Spread asparagus spears and eggplant slices on the baking sheet, and drizzle vegetables with 1/4 cup olive oil; sprinkle with garlic powder.
5
Roast the asparagus and eggplant in the preheated oven until tender, 12 to 15 minutes.
6
Remove from oven and cool. When cool, roughly chop the vegetables; set aside.
7
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. Drain well.
8
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.
9
Stir in roasted asparagus and eggplant, lemon juice, 1/4 cup Parmesan cheese, balsamic vinegar, and Worcestershire sauce until thoroughly combined.
10
Sprinkle pasta salad with salt-free seasoning and black pepper.
11
Cover the bowl and refrigerate the pasta salad until thoroughly chilled and the flavors have blended, at least 3 hours.

333

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 pound fresh asparagus, trimmed, 2 eggplant, cut crosswise into 3/4-inch-thick slices, 1/4 cup extra-virgin olive oil, or as needed, garlic powder, or to taste, and more.

Yes, Roasted Eggplant And Asparagus 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!

Roasted Eggplant And Asparagus Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions