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 extra virgin olive oil divided
  • 1 small eggplant diced
  • 1 bunch fresh basil chopped
  • ¼ cup pine nuts toasted
  • 3 ice cubes 1 lemon juiced
  • ½ cup 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 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 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

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