Pasta Salad with Feta Cheese Eggplant and Cashew Nuts
Elevate your summer dining with this vibrant Pasta Salad with Feta Cheese, Eggplant, and Cashew Nuts—a delightful fusion of savory, nutty, and zesty flavors! Perfectly al dente pasta is tossed with caramelized roasted eggplant, sweet cherry tomatoes, and crunchy roasted cashews, creating an irresistible medley of textures. Crumbled feta cheese adds a creamy tang, while fresh basil and a lemon-balsamic dressing bring a refreshing brightness to every bite. Ideal for picnics, potlucks, or a quick weeknight dinner, this Mediterranean-inspired pasta salad is as versatile as it is satisfying. Ready in under an hour, it’s the perfect dish to serve chilled or at room temperature for a crowd-pleasing meal!
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Recipe Information
Ingredients
- 250 grams pasta (penne or fusilli)
- 1 large eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams cherry tomatoes
- 1 medium red onion
- 100 grams feta cheese, crumbled
- 50 grams cashew nuts, roasted and unsalted
- 10 grams fresh basil leaves
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
Instructions
Bring a large pot of salted water to a boil, and cook the pasta according to the package instructions until al dente. Drain, rinse under cold water, and set aside.
Preheat the oven to 200°C (400°F). Dice the eggplant into bite-sized cubes, toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender. Remove from the oven and let it cool.
While the eggplant is roasting, halve the cherry tomatoes and thinly slice the red onion. Set them aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, garlic, balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large mixing bowl, combine the cooked pasta, roasted eggplant, cherry tomatoes, sliced red onion, crumbled feta cheese, and roasted cashew nuts.
Pour the dressing over the salad and toss gently to combine.
Roughly chop the fresh basil leaves and sprinkle them over the salad as a garnish.
Chill the pasta salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 44.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 652 mg | 50% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2784 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
