Pasta Salad with grilled Eggplant and Zucchini

Mediterranean Diet

Mediterranean Diet


  • 1 large eggplant
  • 3 medium zucchini
  • ½ lb of cherry tomatoes
  • ½ lb of mozzarella cheese
  • 1 lb of Pasta (fusili or Farfalle)
  • 1 cup of Papa Vince EVOO
  • Salt and Pepper to taste

How to make

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil.
  2. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite (al dente), about 8 minutes
  3. Drain and cool by running cold water over the pasta in a colander set in the sink. Mix pasta with a little bit of Mamma Mia Extra Virgin Olive Oil and place in the refrigerator
  4. Trim ends off eggplant.
  5. Slice lengthwise, not too thin.
  6. Place in colander in the sink, toss with salt and let sit for about 20 min to drain bitterness ( brown water will drain from eggplant).
  7. While eggplant is sitting, trim the ends off of your zucchini and slice lengthwise too.
  8. After 20 min rinse eggplant and pat dry with a paper towel.
  9. Before grilling, baste eggplants and zucchini with a little bit of olive oil on both sides of each slice.
  10. Place on grill or grill pan and cook for 8 minutes, turning once halfway through. You might have to work in two batches.
  11. Place grilled eggplant and zucchini onto a cutting board to cool.
  12. Strip lengthwise both the eggplants and the zucchini.
  13. Chop the cherry tomatoes in half.
  14. Chop the mozzarella in little squares.
  15. Combine eggplants, zucchini, cherry tomatoes, mozzarella and the cold pasta in a large bowl.
  16. Pour Papa Vince Extra Virgin Olive oil and stir to combine.
  17. Put salt and pepper to taste.
  18. Cover and refrigerate for at least 2 hours before serving.

Preparation Time

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Serves: 5 people
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