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Fusilli pasta, also called rotini, refers to a twisted shape noodle, but any short cut pasta works fine in this recipe.   Choose firm eggplant of any color or stripe.  I prefer a small variety as it’s easy to slice and grills evenly.  Tip:  Unlike most vegetables, it’s better to err on the side of overcooking rather than undercooking the eggplant.  Al dente eggplant has the texture of an old sponge; well-cooked eggplant melts in your mouth.

Fusilli Eggplant Salad With Sun Dried Tomato Dressing

30 min

| Serves 4 |

265 calories per serving

Ingredients

IMG_6089IMG_6091  IMG_6116

Salad

  • 2 cups tricolor or regular fusilli pasta (corkscrew noodles), cooked al dente.
  •  2 baby eggplants, about 20 ounces total
  • 1 medium green zucchini (summer squash)
  • 1 tablespoon extra virgin olive oil, or extra virgin olive oil spray
  • 2 – 3 ounces ready-to-eat baby arugula
  • 12 – 16 cherry tomatoes, cut in half
  • 1/3 cup grated carrots
  • 1/4 – 1/2 small purple onion, sliced very thin (about 1/4 cup, sliced)
  •  Optional: 2 tablespoons Parmesan cheese
  • Salt & fresh ground pepper to taste

*Fresh mozzarella is available at many grocery stores and specialty cheese shops.

Sun Dried Tomato Dressing

Dressing ingredients

Dressing ingredients

  •  4 tablespoons extra virgin olive oil
  •  3 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh garlic (about 1 large clove)
  • 1/8 teaspoon sugar
  • 2 tablespoons sun dried tomatoes, chopped
  • 1 tablespoon roughly chopped fresh basil or oregano leaves, or 1/4 teaspoon dry basil or oregano
  • 1 ounce fresh mozzarella cheese, cut into 1/2 inch pieces
  • Salt & fresh ground pepper to taste

Directions

eggplant grilled

It’s easy to cook zucchini and eggplant on a stove top grill.

Prepare the eggplant and zucchini: Heat a skillet or grill pan to medium high heat. Slice the eggplant and zucchini into roughly 1/2 inch pieces, discarding the ends. Brush or spray both sides of the vegetables with a light coating of olive oil. Add a generous sprinkle of salt and pepper and transfer to the stove. Cook the zucchini for about two to three minutes on each side, or until just golden brown. Remove from the heat. Continue cooking the eggplant an additional minute or so on each side, or until it is dark golden brown and the centers are soft enough to be pierced easily with a fork.  Remove from the heat and set aside with the zucchini.

Make the dressing: Fusilli With Eggplant & Sun Dried Tomato DressingMix the olive oil, vinegar, garlic, and sugar in a blender until well combined. Add the remaining ingredients and pulse on and off until the dressing is combined but still retains a nice chunky texture.  Add a few drops of water, if necessary, to thin the dressing.  Taste test the dressing on a piece of pasta.

Taste test the dressing

Taste test the dressing on a little pasta.

Assemble the salad: Slice the eggplant and zucchini into 1/2 inch pieces. Transfer the cooked fusilli to a serving bowl along with the remaining salad ingredients, reserving some eggplant, zucchini and a few tomatoes for garnish.  Toss the salad with a light coating of the dressing (2- 3 tablespoons).  Taste test the salad; add additional dressing and a sprinkle of salt and pepper to taste.  Garnish with the reserved ingredients and Parmesan cheese, if desired.  Serve, and enjoy!Fusilli With Eggplant & Sun Dried Tomato Dressing

 

Fusilli Eggplant & Sun Dried Tomato Dressing

 

 

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