Italian Pasta Salad with Roasted Eggplant, Cherry Tomatoes & Mozzarella
- Italy, Main Dishes, Pasta, Salads, Summer
Cool off this summer with this vibrant Italian Pasta Salad with roasted eggplant, juicy cherry tomatoes, creamy mozzarella, and fresh basil leaves. Perfectly seasoned with garlic-infused olive oil, this refreshing dish is ideal for a quick weeknight dinner or as a delightful side for your summer gatherings. Serve it chilled or at room temperature for a deliciously versatile addition to your summer meal plans. Try this easy and flavorful Italian summer recipe!

Ingredients:
- 400 g pasta | Farfalle
- 350 g cherry tomatoes
- 2-3 eggplants
- 1 handful fresh basil leaves
- 250 g mozzarella cheese
- 2-4 garlic cloves
- 80 ml high-quality olive oil
- salt & pepper to taste

How to make Italian Pasta Salad:





(1) Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Drizzle with a little bit of olive oil to keep the pasta from sticking. Set aside.
(2) Prepare the Ingredients:
While the pasta is cooking, prepare the rest of the ingredients.
Wash and dry the eggplants, cherry tomatoes, and basil leaves. Cut the eggplant and the mozzarella into small cubes, halve the cherry tomatoes, and chop the basil leaves into fine strips.
Add the olive oil into a large mixing bowl and add 2-4 minced garlic cloves. Set aside, and let the garlic infuse the oil.
(3) Sauté the Eggplant:
Heat a large frying pan over medium-high heat and add a generous drizzle of olive oil.
Add the diced eggplants to the pan, ensuring they are in a single layer. Sauté the eggplants for about 10-15 minutes, stirring occasionally, until they are golden brown and tender. Add more olive oil if necessary.
Season with salt and pepper.
Once cooked, transfer the eggplants to a plate and let them cool slightly.
(4) Assemble the Pasta Salad & Serve:
Add the sautéed eggplants, halved cherry tomatoes, cubed mozzarella, and the basil leaves into the large mixing bowl with the garlic-infused olive oil and toss gently to coat all ingredients evenly. Add salt and pepper to taste. Let it sit for a few minutes to allow the flavors to meld.
Finally, add the cooked pasta and gently toss to mix everything together. Taste and adjust the seasoning with more salt, pepper, or olive oil if needed.
Serve the Italian Pasta Salad at room temperature or slightly chilled. Enjoy!

Some Recipe Tips:
Perfect Pasta: Cook pasta just until al dente, as it will continue to absorb flavors and soften slightly when mixed with the other ingredients.
Cooling Ingredients: Allow hot ingredients, like sautéed eggplant, to cool slightly before mixing with other cold ingredients to prevent wilting or overcooking.
Customization: Don’t be afraid to experiment with different variations of the recipe. Substitute ingredients or adjust the seasoning based on your preferences. Feel free to add other ingredients, such as olives, roasted red peppers, or pine nuts, to enhance the flavor and texture of the pasta salad.
Storage: Store leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. Refresh with a bit more olive oil if needed before serving.
Meal Prep: If you plan to make the pasta salad ahead of time, consider storing the pasta, vegetables, and dressing separately. Combine them just before serving to maintain the best texture and flavor.

Italian Pasta Salad with Roasted Eggplant, Cherry Tomatoes & Mozzarella
Course: Main Dishes, Pasta, SaladsCuisine: ItalyDifficulty: Easy4
servings35
minutesCool off this summer with this vibrant Italian Pasta Salad with roasted eggplant, juicy cherry tomatoes, creamy mozzarella, and fresh basil leaves. Perfectly seasoned with garlic-infused olive oil, this refreshing dish is ideal for a quick weeknight dinner or as a delightful side for your summer gatherings. Serve it chilled or at room temperature for a deliciously versatile addition to your summer meal plans. Try this easy and flavorful Italian summer recipe!
Ingredients
400 g pasta | Farfalle
350 g cherry tomatoes
2-3 eggplants
1 handful fresh basil leaves
250 g mozzarella cheese
2-4 garlic cloves
80 ml high-quality olive oil
salt & pepper to taste
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Drizzle with a little bit of olive oil to keep the pasta from sticking. Set aside.
Prepare the Ingredients:
While the pasta is cooking, prepare the rest of the ingredients.
Wash and dry the eggplants, cherry tomatoes, and basil leaves. Cut the eggplant and the mozzarella into small cubes, halve the cherry tomatoes, and chop the basil leaves into fine strips.
Add the olive oil into a large mixing bowl and add 2-4 minced garlic cloves. Set aside, and let the garlic infuse the oil.
Sauté the Eggplant:
Heat a large frying pan over medium-high heat and add a generous drizzle of olive oil.
Add the diced eggplants to the pan, ensuring they are in a single layer. Sauté the eggplants for about 10-15 minutes, stirring occasionally, until they are golden brown and tender. Add more olive oil if necessary.
Season with salt and pepper.
Once cooked, transfer the eggplants to a plate and let them cool slightly.
Assemble the Pasta Salad & Serve:
Add the sautéed eggplants, halved cherry tomatoes, cubed mozzarella, and the basil leaves into the large mixing bowl with the garlic-infused olive oil and toss gently to coat all ingredients evenly. Add salt and pepper to taste. Let it sit for a few minutes to allow the flavors to meld.
Finally, add the cooked pasta and gently toss to mix everything together. Taste and adjust the seasoning with more salt, pepper, or olive oil if needed.
Serve the Italian Pasta Salad at room temperature or slightly chilled. Enjoy!
Notes
- Perfect Pasta: Cook pasta just until al dente, as it will continue to absorb flavors and soften slightly when mixed with the other ingredients.
- Cooling Ingredients: Allow hot ingredients, like sautéed eggplant, to cool slightly before mixing with other cold ingredients to prevent wilting or overcooking.
- Customization: Don’t be afraid to experiment with different variations of the recipe. Substitute ingredients or adjust the seasoning based on your preferences. Feel free to add other ingredients, such as olives, roasted red peppers, or pine nuts, to enhance the flavor and texture of the pasta salad.
- Storage: Store leftovers in an airtight container in the refrigerator. The salad will keep well for up to 3 days. Refresh with a bit more olive oil if needed before serving.
- Meal Prep: If you plan to make the pasta salad ahead of time, consider storing the pasta, vegetables, and dressing separately. Combine them just before serving to maintain the best texture and flavor.