Gluten Free Elbows Pasta Salad with Pesto and Eggplant

Switch up your meals with this delicious and healthy eggplant and basil pesto gluten free pasta salad.

• Preparation Time: 1 mins
• Cooking Time: 20 mins
• Total Time: 21 mins
• Calories: 606 Calories

Ingredients

• 1 lemon, juiced
• salt and black pepper to taste
• 1 small eggplant, diced
• ¼ cup pine nuts, toasted
• 3 ice cubes
• 1 (12 ounce) box Barilla® Gluten Free Elbows
• 8 tablespoons extra-virgin olive oil, divided
• 1 bunch fresh basil leaves, chopped
• ½ cup shredded Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat oven to 425 degrees F.

Step 2

Bring a large pot of water to a boil, season with salt. Cook pasta 1 minute less than packaged directions. Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl. Place pasta on a sheet tray to cool down.

Step 3

Season eggplant with 1 tablespoon of olive oil; add salt and pepper to taste. Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.

Step 4

Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds. Drizzle in remaining olive oil then add ice cubes and puree.

Step 5

Remove pesto from the blender and transfer to a large bowl. Add lemon juice, pasta, and eggplant to pesto, toss to combine. Top with shredded parmigiano cheese before serving.