Just because it’s hot out doesn’t mean you can’t enjoy a yummy bowl of pasta. But, maybe instead of a hot pasta, eat it cold!
Pasta fredda, or pasta salad, is an ideal solution for a summer time meal.
What’s so great about pasta fredda, is that you can make this dish ahead of time and it’s easily portable to be brought to some summertime fun! There are also so many varieties of pasta salads. You can really be creative and discover tasty combinations by even throwing together whatever vegetables and herbs you have in your refrigerator.
We came up with this light and irresistible version of eggplant, lemon, feta, olives, and mint cold pasta salad. The mint and lemon combo highlights the eggplant well. A super dish to bring with you on a picnic or offer at your next outdoor dinner party. And let’s be honest, who doesn’t love a cold pasta salad?
Hurry to set the table because this dish will spread an inviting scent of summer wherever you are!
350g Penne pasta
100g Feta cheese
Mint (to taste)
2 tablespoons Olive oil
Salt / Pepper (to taste)
Slice eggplant and salt the slices on all sides and let rest for at least an hour (you can easily prepare this part the day before as well)
Cut eggplant into even dices, cook in 1 tablespoon olive oil, 1 garlic clove and a touch of water. Cook until eggplant becomes tender (6-8 minutes), remove and mix in 5 mint leaves, set aside.
Cook pasta in salted boiling water until “al dente” (around 12 minutes). Once pasta is cooked place in a pasta bowl with a drizzle of olive oil and mix so the pasta doesn’t stick together. Put the pasta bowl in the refrigerator for at least 20 minutes so it cools down before adding in the other ingredients.
Remove pasta from refrigerator, add in eggplant, olives, feta cheese crumbles and mint leaves, mix together and serve cold.