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Barilla® Gluten Free Elbows Pasta Salad

with Basil Pesto, Eggplant & Parmigiano Cheese



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


  1. 1
    PREHEAT oven to 425°F

  2. 2
    BRING a large pot of water to a boil, season with salt

  3. 3
    COOK pasta 1 minute less than packaged directions

  4. 4
    DRAIN pasta and toss with 1 tablespoon (15 mL) of olive oil in a large mixing bowl
  5. 5
    PLACE pasta on a sheet tray to cool down

  6. 6
    SEASON eggplant with 1 tablespoon (15 mL) of olive oil, add salt and pepper to taste
  7. 7
    ROAST eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down

  8. 8
    COMBINE basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds

  9. 9
    DRIZZLE in remaining olive oil then add ice cubes and puree

  10. 10
    REMOVE pesto from the blender and transfer to a large bowl
  11. 11
    ADD lemon juice, pasta, and eggplant to pesto, toss to combine.
  12. 12
    TOP with shredded Parmigiano cheese before serving.

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

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