Barilla® Gluten Free Elbows

Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese

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5 g
Total Fat
9 g
Total Carbs
1 g
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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

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  • PREHEAT oven to 425°F

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

  • COOK pasta according to package directions

  • DRAIN pasta and toss with 1 tablespoon of olive oil in a large mixing bowl

  • PLACE pasta on a sheet tray to cool down

  • SEASON eggplant with 1 tablespoon 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

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