Penne, Eggplant and Feta Salad Recipe

Ingredients

• 1 pound penne pasta
• 1 large eggplant, diced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Cook the penne pasta according to package directions. Drain and rinse with cold water until cooled.
2. While the pasta is cooking, preheat the oven to 400°F. Toss the diced eggplant with the olive oil and spread it out on a baking sheet. Roast in the oven for 20-30 minutes, or until the eggplant is tender and browned.
3. In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
4. In a large bowl, combine the cooked penne pasta, roasted eggplant, and whisked dressing. Toss everything together until well-coated.
5. Add the crumbled feta cheese and chopped parsley to the bowl and toss again.
6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

This Penne, Eggplant and Feta Salad is a perfect side dish for grilled meats or seafood. It can also be served as a light lunch or dinner on its own. For added crunch, serve with homemade garlic bread or pita chips. Enjoy!