Barilla® Gluten Free Elbows Pasta Salad

with Basil Pesto, Eggplant & Parmigiano Cheese

Add to favorites Remove from favorites


Vegetarian & Gluten Free

In need of a healthy new pasta salad recipe? This Barilla Gluten-Free Elbows Pasta Salad is ready in just 30 minutes, and the added crunch from the toasted pine nuts might just be your favourite part of this dish!

Ingredients 6 Number of Servings

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

Share ingredients

You copied text to clipboard:


  • 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**
Show more