Potluck-Perfect Pasta Salad With Tomatoes and Eggplant
Congratulations—You just found your new go-to pasta salad! This veggie-packed beauty is nice and filling, thanks to meaty eggplant. If you can’t find burrata, simply tear 6 ounces of fresh mozzarella into bite-size pieces. Heading to a potluck? Feel free to make this recipe ahead of time; just be sure to let it come to room temperature and toss with an extra drizzle of vinegar and oil before serving. Add a few tablespoons of chopped fresh basil leaves for an extra layer of flavor.
Active Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 1/2 cups pasta mixture and 1 1/2 oz. burrata)
Ingredients
- 8 ounces uncooked casarecce, fusilli, or penne pasta
- 8 ounces haricots verts (French green beans) or yellow wax beans, trimmed
- 1 tablespoon olive oil
- 2 cups chopped Japanese eggplant (from 1 eggplant)
- 1 tablespoon minced garlic
- 2 pt. cherry tomatoes, halved and divided
- 1/4 cup dry white wine
- 2 teaspoons white wine vinegar
- 1/2 teaspoon kosher salt
- 6 ounces burrata
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon black pepper
TO CONTINUE READING THIS ARTICLE, CLICK NEXT PAGE.