Vegan Mediterranean Pasta Salad

Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845

October 31, 2017

Ingredients

  • 2 medium Italian eggplants (about 1 pound each), peeled and cut into into ½ inch cubes
  • 4 tablespoons extra virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 4 teaspoons dried oregano
  • A pinch of salt
  • 4 ounces sun-dried tomatoes in olive oil, cut into thin strips
  • 4 ounces fresh arugula
  • 6 ounces vegan mozzarella (preferably Miyoko’s), cut into small cubes
  • 12 ounces whole-grain pasta

Instructions

Preheat oven to 400°.

Place eggplant in a bowl with the olive oil, balsamic vinegar, oregano, and salt and toss to coat. Transfer to an oven-safe dish and bake for 20 minutes. Allow to cool.

Cook pasta to taste. When cooked, cool down with a rinse of cold water.

In a large serving dish, combine the pasta, eggplant, sun-dried tomatoes, arugula, and vegan mozzarella. Sprinkle with salt to taste.

Optional garnish: Drizzle balsamic vinegar on top and scatter with halved fresh cherry tomatoes.  

 

Ingredients

  • 2 medium Italian eggplants (about 1 pound each), peeled and cut into into ½ inch cubes
  • 4 tablespoons extra virgin olive oil
  • 4 teaspoons balsamic vinegar
  • 4 teaspoons dried oregano
  • A pinch of salt
  • 4 ounces sun-dried tomatoes in olive oil, cut into thin strips
  • 4 ounces fresh arugula
  • 6 ounces vegan mozzarella (preferably Miyoko’s), cut into small cubes
  • 12 ounces whole-grain pasta
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