- 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
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
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**