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Vegan Mediterranean Pasta Salad

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Recipe by Pietro Gallo, vegan chef and co-owner, with brother Dario, of Little Italy’s Civico 1845.

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October 19, 2020
Ingredients
SERVINGS:
4
2 medium Italian eggplants (about 1 pound each), peeled and cut into into ½ inch cubes
4 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
4 teaspoons dried oregano
A pinch of salt
4 ounces sun-dried tomatoes in olive oil, cut into thin strips
4 ounces fresh arugula
6 ounces vegan mozzarella (preferably Miyoko’s), cut into small cubes
12 ounces whole-grain pasta

Instructions

Preheat oven to 400°.

Place eggplant in a bowl with the olive oil, balsamic vinegar, oregano, and salt and toss to coat. Transfer to an oven-safe dish and bake for 20 minutes. Allow to cool.

Cook pasta to taste. When cooked, cool down with a rinse of cold water.

In a large serving dish, combine the pasta, eggplant, sun-dried tomatoes, arugula, and vegan mozzarella. Sprinkle with salt to taste.

Optional garnish: Drizzle balsamic vinegar on top and scatter with halved fresh cherry tomatoes.  

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