Barilla® Gluten Free Elbows Pasta Salad

with Basil Pesto, Eggplant & Parmigiano Cheese

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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Elbows
  • 8 tablespoons (120mL) extra virgin olive oil divided
  • 1 small eggplant diced
  • 1 bunch fresh basil chopped
  • ¼ cup (85 g) pine nuts toasted
  • 3 ice cubes 1 lemon juiced
  • ½ cup (170 g) Parmigiano-Reggiano cheese shredded
  • salt and black pepper to taste
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  • PREHEAT oven to 425°F

  • BRING a large pot of water to a boil, season with salt

  • COOK pasta 1 minute less than packaged directions

  • DRAIN pasta and toss with 1 tablespoon (15 mL) of olive oil in a large mixing bowl
  • PLACE pasta on a sheet tray to cool down

  • SEASON eggplant with 1 tablespoon (15 mL) of olive oil, add salt and pepper to taste
  • ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down

  • COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds

  • DRIZZLE in remaining olive oil then add ice cubes and puree

  • REMOVE pesto from the blender and transfer to a large bowl
  • ADD lemon juice, pasta, and eggplant to pesto, toss to combine.
  • TOP with shredded Parmigiano cheese before serving.

    **Gluten free pasta salads should be served room temperature**
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