Farfalle salad with eggplant and semi-dried tomatoes

Summary

Craving a wholesome meal that is as vibrant in flavor as it is in color? Enter the world of “Farfalle salad with eggplant and semi-dried tomatoes”. This is not just any ordinary pasta salad; it’s an explosion of taste, nutrition, and aesthetics. Here’s how you can master this incredible dish and make your meals truly unforgettable!

Ingredients

• Farfalle pasta: 2 cups (200g)
• Medium-sized eggplants: 2 (approximately 500g)
• Semi-dried tomatoes: 1 cup (150g)
• Olive oil: 3 tbsp (45ml)
• Fresh basil leaves: ¼ cup (10g)
• Fresh parsley: ¼ cup (10g), chopped
• Feta cheese: ½ cup (100g), crumbled
• Garlic cloves: 2, minced
• Lemon juice: 2 tbsp (30ml)
• Salt: ½ tsp (2.5ml)
• Freshly ground black pepper: ½ tsp (2.5ml)

Time: Prep: 20 minutes; Cook: 20 minutes; Total: 40 minutes

Serves: 4

Nutritional Facts per Serving

• Calories: 390
• Protein: 13g
• Carbohydrates: 58g
• Dietary Fiber: 8g
• Sugars: 10g
• Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 320mg

how to prepare your Farfalle salad with eggplant and semi-dried tomatoes

1. Begin by boiling a large pot of salted water and cook the farfalle pasta according to the package instructions until al dente.
2. While the pasta is boiling, slice the eggplants into thin rounds.
3. In a large pan, heat 2 tablespoons (30ml) of olive oil over medium heat and sauté the eggplant slices until they are golden brown on each side, roughly 4 minutes per side.
4. Add the minced garlic to the pan and sauté for another 1-2 minutes.
5. Once the pasta is cooked, drain it and transfer to a large mixing bowl.
6. Add the cooked eggplant slices, semi-dried tomatoes, fresh basil, parsley, and crumbled feta cheese to the pasta.
7. In a separate small bowl, whisk together the remaining 1 tablespoon (15ml) of olive oil with lemon juice, salt, and black pepper to make a simple dressing.
8. Pour this dressing over the pasta mixture and toss everything well until all ingredients are evenly coated and combined.
9. Allow the salad to sit for about 10 minutes for flavors to meld, and then it’s ready to serve!

Tips

1. If you like a bit of heat, add a sprinkle of chili flakes to the dressing.
2. For added protein, consider adding some grilled chicken or chickpeas.
3. The salad tastes even better the next day after the flavors have melded, so it’s perfect for meal prep!

Serving Suggestions

• Garnish with extra crumbled feta and fresh basil leaves for an added touch of richness and flavor.
• This Farfalle salad with eggplant and semi-dried tomatoes pairs beautifully with a light lemon vinaigrette on the side.
• Serve with some crusty bread to round out the meal.

Dig In and Delight

Whoever said salads are boring has clearly never tried the Farfalle salad with eggplant and semi-dried tomatoes! It’s a refreshing take on pasta salad, offering a symphony of flavors that are sure to please the palate. Whether it’s a family dinner, a picnic, or just a personal treat after a long day, this dish is a star. So, why wait? Dive into the world of delightful dishes with AH7, where taste meets health and innovation! We promise; once you’ve tasted it, this dish will find its way into your regular rotation!

Farfalle salad with eggplant and semi-dried tomatoes

Craving a wholesome meal that is as vibrant in flavor as it is in color? Enter the world of “Farfalle salad with eggplant and semi-dried tomatoes”. This is not just any ordinary pasta salad; it’s an explosion of taste, nutrition, and aesthetics. Here’s how you can master this incredible dish and make your meals truly unforgettable!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

Farfalle salad with eggplant and semi-dried tomatoes

Amount per Serving

Calories

390

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

5

g

31

%

Cholesterol

 

20

mg

7

%

Sodium

 

320

mg

14

%

Carbohydrates

 

58

g

19

%

Fiber

 

8

g

33

%

Sugar

 

10

g

11

%

Protein

 

13

g

26

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Farfalle pasta: 2 cups 200g
• Medium-sized eggplants: 2 approximately 500g
• Semi-dried tomatoes: 1 cup 150g
• Olive oil: 3 tbsp 45ml
• Fresh basil leaves: ¼ cup 10g
• Fresh parsley: ¼ cup 10g, chopped
• Feta cheese: ½ cup 100g, crumbled
• Garlic cloves: 2 minced
• Lemon juice: 2 tbsp 30ml
• Salt: ½ tsp 2.5ml
• Freshly ground black pepper: ½ tsp 2.5ml

Instructions

• Begin by boiling a large pot of salted water and cook the farfalle pasta according to the package instructions until al dente.
• While the pasta is boiling, slice the eggplants into thin rounds.
• In a large pan, heat 2 tablespoons (30ml) of olive oil over medium heat and sauté the eggplant slices until they are golden brown on each side, roughly 4 minutes per side.
• Add the minced garlic to the pan and sauté for another 1-2 minutes.
• Once the pasta is cooked, drain it and transfer to a large mixing bowl.
• Add the cooked eggplant slices, semi-dried tomatoes, fresh basil, parsley, and crumbled feta cheese to the pasta.
• In a separate small bowl, whisk together the remaining 1 tablespoon (15ml) of olive oil with lemon juice, salt, and black pepper to make a simple dressing.
• Pour this dressing over the pasta mixture and toss everything well until all ingredients are evenly coated and combined.
• Allow the salad to sit for about 10 minutes for flavors to meld, and then it’s ready to serve!

Notes

If you like a bit of heat, add a sprinkle of chili flakes to the dressing.
For added protein, consider adding some grilled chicken or chickpeas.
The salad tastes even better the next day after the flavors have melded, so it’s perfect for meal prep!
Garnish with extra crumbled feta and fresh basil leaves for an added touch of richness and flavor.
This Farfalle salad with eggplant and semi-dried tomatoes pairs beautifully with a light lemon vinaigrette on the side.
Serve with some crusty bread to round out the meal.