Pasta Salad with Eggplants, Tomatoes and Greek Cheese

Flavorful Pasta Salad with eggplant and Greek Cheese dressing is one of our summer favorites!

Serve it warm or chilled

SERVES  4        TOTAL TIME 30 minutes          DIFFICULTY not too tricky

 

INGREDIENTS:

350g Mezze Penne

1 Eggplant

A Dozen (roughly) of Cherry Tomatoes

2 tablespoon of Oil

1 Red Chilli

100g of Greek Cheese

⅘ Basil leaves

1 garlic

Walnuts

 

DIRECTIONS:

 

• Cut eggplant lengthways and then in cubes.

• Then heat up 3 tablespoons of oil, add in the garlic peeled and fry it while making sure you’re not letting it burn.

• Add in eggplant and while mixing let them cook until tender, if necessary add some water.

• In the meantime, cook the pasta in a big pot of boiling and salted water.

• Cut the tomatoes in half, the Greek cheese in cubes and pour them in a bowl where you’re going to later add in the other ingredients.

• Add in the basil roughly cut.

• Drain the pasta, let it cool down by passing it under cold running water and then add it in with the sauce.

• Roughly cut the walnuts as well and add them in the bowl and add the pasta with the sauce as well.

• Mix everything together so that the tomatoes and Greek cheese combine properly with the sauce.

Enjoy you’re cold Pasta! Perfect for the summer, barbecues, to take to work etc…